3 T Butter
3/4 C Diced Onion
3/4 C Diced Celery
1 Quart Homemade Chicken Broth (no salt)
1 10oz Package Frozen Cauliflower
1/2 C Half & Half
Salt and Pepper to taste
Melt butter over low heat and saute your onions and celery until they are translucent.
In a large pot, combine the sauted veggies with broth and cauliflower. Simmer unitl the cauliflower is tender.
With a slotted spoon, remove the veggies from the pot and place into a blender. Carefully pour as much broth as will fit into the blender and puree until smooth. (let the steam vent thru your lid a little to prevent decorating your cabinets with HOT cauliflower)
Pour your pureed mixture back into the pan and add your cream, salt and pepper.
This is soooooo smooth! It is better than cream potato soup, the texture is much more fine.
If you want to reduce some calories, use skim milk or even low fat sour cream instead of the half & half.
Zest it up Options:
Add 1/4 C american cheese and melt into the soup.
Top with fresh parsley sprigs
Add 1/4 t of nutmeg or mace
- Each serving without options
- Carbohydrates 9g
- Fiber 3g
- Protein 7g