Cauliflower (creamy) Soup

By Janet-2

Ingredients

• 8 leeks (trimmed, finely chopped)
• 2 medium onions, finely chopped (about 1 cup)
• 1 cauliflower head, finely chopped (about 6 cups)
• 4 bay leaves
• 4 cups reduced sodium chicken broth
• 2 2/3 cup nonfat milk, heated
• 1 tsp. salt
• 1/2 tsp. freshly ground black pepper
• chopped fresh chives for garnish

Preparation

Step 1

Combine the leeks, onions, cauliflower, bay leaves and chicken broth in a large soup pot and bring to a boil.

Reduce the heat and cook, covered, until the cauliflower is tender, about 10 minutes. Remove and discard the bay leaves.

Add the hot mil,, salt and pepper and transfer the soup to a blender. Puree until smooth. Or use an immersion blender and puree the soup right in the pot.

Serve hot with a sprinkling of chives on top.