Cream of Cauliflower Soup

By Tonya_Speed

Per Serving: 148 Calories; 9g Fat ; 8g Protein; 8g Carbohydrate; 1g Dietary Fiber; 24mg Cholesterol; 858mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat.

Ingredients

• 3 tablespoons butter
• 1 small onion -- chopped
• 1 1/2 quarts chicken broth (or vegetable broth)
• 1 10 oz. package frozen cauliflower
• 1 1/2 cups milk
• 2 tablespoons flour
• salt and pepper to taste

Preparation

Step 1

In a soup pot, melt butter and add onion. Cook till onion is translucent. Add flour and incorporate, making sure flour isn't lumpy before adding chicken broth. Add broth and bring to a boil.

Add cauliflower to broth and simmer until cauliflower is tender, about 10 minutes.

Transfer cauliflower to a blender and puree (use a slotted spoon). Add back to the soup pot. Mix well and add milk, salt and pepper to taste. Heat to a very low simmer, but do not boil or soup will break.

SERVING SUGGESTIONS: A big green salad and some whole grain rolls (if you don’t mind the carbs) will do the trick. Also, calorie count is low so feel free to have a couple of bowls.