1 small cauliflower, cut into small chunks, about 20 ounces after trimming
1 small onion, diced or leeks, chopped, 2 1/2 ounces
2 tablespoons celery, finely chopped
2 tablespoons butter
3 cups chicken broth
1/2 cup heavy cream
Salt and pepper, to taste
2 tablespoons fresh parsley, finely chopped
Instructions
Directions-
In a 3-quart saucepan, sauté the onion or leek and
celery in the butter until tender. Add the chopped
cauliflower, a bit of salt and pepper and the
broth; bring to a boil. Turn down the heat to low;
cover and simmer until the cauliflower is very
tender, about 20-25 minutes. Use a stick blender
to puree the soup until completely smooth and
thick. Add the cream; mix well. Add salt and
pepper, if needed. Stir in the parsley and serve.
Do not use dried parsley.
CAN BE FROZEN
Per Serving- 150 Calories; 12g Fat; 5g Protein; 6g
Carbohydrate; 3g Dietary Fiber; 3g Net Carbs
Originally Submitted
4/19/2013
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