CREAM OF CAULIFLOWER SOUP
2 ounces onions, chopped, about 1/3 cup
1 tablespoon butter
2 cups chicken broth
2 cups water, optional
10 ounces frozen cauliflower or broccoli
Salt and pepper, to taste
1/2 cup heavy cream
In a medium to large pot, sauté the onions in the butter until soft. Add the broth and water, if using; bring to a boil. Stir in the frozen cauliflower; bring to a boil. Cover and simmer about 10 minutes until very tender. Puree with a stick blender, if desired, or just break up the cauliflower into tiny pieces. Stir in the cream and parsley.
Makes 3 servings
Can be frozen
Per Serving: 225 Calories; 20g Fat; 6g Protein; 7g Carbohydrate; 2g Dietary Fiber; 5g Net Carbs
I added the water to make the servings bigger. This makes the soup very thin, but it still tasted good. I'm not sure how thick it would come out with only the 2 cups of broth, but the servings would be quite small. With the water, it made 3 large bowls of soup. For a much nicer cauliflower soup, try the Cauliflower Bisque.
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