Small fresh cauliflower, about 1 pound
Small onion or leeks, minced, 2 1/2 ounces
3 cups chicken broth, homemade preferred
1/8 teaspoon Old Bay seasoning
1/8 teaspoon paprika
Salt and pepper, to taste
3 tablespoon butter
1/2 cup heavy cream
6 ounce can crab meat, drained
2 ounces tiny shrimp
Pinch fresh parsley
Cut the cauliflower into small chunks. In a 4-quart pot or Dutch oven, place the cauliflower, onion and broth; season with salt and pepper. Bring to a boil; reduce heat and simmer, covered, about 25 minutes until very tender. Puree with a stick blender until thick and smooth. Add remaining ingredients; season to taste with salt and pepper. Reheat if necessary.
Makes 6-8 servings
Can be frozen
Per 1/6 Recipe: 200 Calories; 14g Fat; 12g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs
Per 1/8 Recipe: 150 Calories; 11g Fat; 9g Protein; 4g Carbohydrate; 2g Dietary Fiber; 2g Net Carbs
This was ok, but I prefer the Cauliflower Bisque.
Not sure about an ingredient you see here or where to buy it? Click here for information on just about any ingredient in this recipe.