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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.”

11 ServingsPrep: 30 min. Cook: 30 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, process vegetable mixture in batches until smooth.
Return all 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

2 of 2

Makeover Cauliflower Soup (continued)

Directions (continued)

pepper. Heat through. Yield: 11 servings (2-3/4 quarts).

Nutrition Facts: 1 cup equals 106 calories, 3 g fat (2 g saturated fat), 9 mg cholesterol, 641 mg sodium, 14 g carbohydrate, 3 g fiber, 6 g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch, 1/2 fat.