Low Fat "cream" of Cauliflower Soup
Ready In: 45 mins
Serves: 6-12
Yields: 12 cups
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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