Low Fat "cream" of Cauliflower Soup
photo by *Parsley*
- Ready In:
- 45mins
- Ingredients:
- 8
- Yields:
-
12 cups
- Serves:
- 6-12
ingredients
- 6 cups low-sodium chicken or 6 cups vegetable stock
- 2 tablespoons butter
- 2 medium onions, coarsely chopped
- 4 garlic cloves, sliced
- 1⁄4 teaspoon nutmeg, freshly grated
- 1 1⁄2 lbs cauliflower, trimmed and coasely chopped (about 1 large head)
- 1⁄2 cup evaporated milk
- 1⁄2 teaspoon pepper, fine ground
directions
- In a large pot, melt the butter and add 1/2 cup of the stock.
- Add onions, garlic and nutmeg. Cook, covered, stirring occasionally, until tender but not browned, 5-10 minutes.
- Stir in the rest of the stock and the cauliflower.
- Bring to a boil, reduce the heat and simmer until cauliflower is tender.
- Puree until smooth and return to the pot.
- Add evaporated milk, pepper and optional cheese.
- Simmer briefly and ladle into warm bowls. Garnish with parsley or fresh dill or chives if preferred.
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RECIPE SUBMITTED BY
I live in southwestern Ontario with my forever hubby (almost 45 years now) and our incredibly friendly Shih Tzu pup. My children and grandchildren are all grown, but enjoy my cooking when they visit. I like to make a little extra when cooking as I package and freeze it for my granddaughter who is attending university.
We also spend a great deal of time in the Bruce Peninsula during the summer months, so "ready" meals are always welcome up there when it is too hot to cook.
I have a large collection of recipe books but my passion is searching magazines, and recipe websites for new ones.
My pet peeve is recipes that don't list dry ingredients before "wet" ones, especially when the same measurement is required repeatedly.