Nutrition Facts

  • One serving:
  • 1 cup
  • Calories:
  • 106
  • Fat:
  • 3 g
  • Saturated Fat:
  • 2 g
  • Cholesterol:
  • 9 mg
  • Sodium:
  • 641 mg
  • Carbohydrate:
  • 14 g
  • Fiber:
  • 3 g
  • Protein:
  • 6 g
  • Diabetic Exch:
  • 1 vegetable, 1/2 starch, 1/2 fat.

Makeover Cauliflower Soup

Creamy soups can be soul-warming and so very satisfying, and Doris Davis's Cauliflower Soup is no exception. The Hellertown, Pennsylvania reader writes, “I received this recipe from a friend, and over the years I have served it many times and for many occasions.”

SERVINGS

11

CATEGORY

Low Fat

METHOD

Other stovetop

PREP

30 min.

COOK

30 min.

TOTAL

60 min.

INGREDIENTS

  • 2 celery ribs, chopped
  • 1 small onion, chopped
  • 1 medium carrot, chopped
  • 2 tablespoons butter
  • 1 large head cauliflower (2 pounds), broken into florets
  • 6 cups reduced-sodium chicken broth
  • 1/2 cup all-purpose flour
  • 2 cups 2% milk
  • 3/4 cup fat-free half-and-half
  • 1 tablespoon minced fresh parsley
  • 1 teaspoon salt
  • 1 teaspoon dill weed
  • 1/4 teaspoon white pepper

DIRECTIONS

In a Dutch oven, saute the celery, onion and carrot in butter for 3-5 minutes or until crisp-tender. Stir in cauliflower and broth; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Cool slightly.
    In a blender or food processor, process vegetable mixture in batches until smooth. Return to the pan. Heat over medium heat. In a small bowl, whisk flour and milk until smooth; stir into puree. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in the half-and-half, parsley, salt, dill and pepper. Heat through. Yield: 11 servings (2-3/4 quarts).

Printed from tasteofhome.com Aug 30, 2008

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