Cream of Cauliflower Soup
2 tsp. olive oil
1 white onion, chopped
1 head cauliflower, broken in florets
3 cups low-sodium fat free chicken broth
3/4 cup evaporated skimmed milk
1/4 tsp. freshly grated nutmeg
1/8 tsp. ground white pepper
Salt to taste
6 chervil or flat-leaf parsley sprigs
Preheat a large nonstick saucepan to Dutch oven over medium high heat. Pour in
the olive oil and swirl to coat. Sauté the onions, stirring constantly, until tender
and translucent, about five minutes. Add the cauliflower and cook, stirring, until
heated through, about five minutes. Add the broth; bring to a boil. Reduce the
heat to medium-low and simmer, covered, until the vegetable can be easily
mashed, about ten minutes. Transfer to a blender or food processor and puree.
Pour the puree back into the saucepan. Over low heat, stir in the evaporated
milk, nutmeg, pepper and salt; heat to serving temperature, about one minute.
Serve garnished with a chervil or parsley sprig.
POINTS: (1)
* Whenever possible, I calculate ALL my Points on my website with my
Offline Points Calculator in the Half Points Mode,
which rounds UP to the nearest Half Point.
This keeps my site consistent.
All point values in black bold are the new PointsPlus values,
while all point values in red bold are the old Point values .
Return to Recipe Table of Contents