cream of cauliflower soup

How To Make cream of cauliflower soup

• 1

  Melt butter over low heat and saute your onions and celery until they are translucent.
• 2

  In a large pot, combine the sauted veggies with broth and cauliflower. Simmer unitl the cauliflower is tender.
• 3

  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)
• 4

  Pour your pureed mixture back into the pan and add your cream, salt and pepper.
• 5

  This is soooooo smooth! It is better than cream potato soup, the texture is much more fine
• 6

  If you want to reduce some calories, use skim milk or even low fat sour cream instead of the half & half.
• 7

  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
• 8

  ***Nutritional Facts Servings 4 Each serving without options Carbohydrates 9g Fiber 3g Protein 7g
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