2 pounds cauliflower, trimmed and coarsley chopped (about 4 cups)
2 cups fat-free, less-sodium chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper
2 thyme sprigs
1 cup fat-free half and half
2 tablespoons all-purpose flour
6 tablespoons reduced-fat cheddar cheese
Instructions
Melt butter in a 3-quart saycepan over medium heat; add onion, and cook 5 minutes, stirring constantly until tender. Add cauliflower and next 4 ingredients. Bring to a boil; cover, reduce heat, and simmer 15 minutes or until cauliflower is very tender.
Combine half-and-half and flour, stirring with a whisk; add to a cauliflower mixture. Bring to a boil; reduce heat, and simmer 2 minutes, stirring often. Remove and discard thyme. Cool 15 minutes.
Place half of cauliflower mixture in a food processor or blender; process until smooth. Pour pureed mixture into a large bowl; repeat procedure with remaining cauliflower mixture. Ladle into bowls; sprinkle each with cheese
Serving
Suggestions
POINTS: 2 PER SERVING: CAL 108 FAT 2.7g
Originally Submitted
4/18/2008
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