Soup: 1 pt. Cream of Cauliflower Soup
Source of Recipe
www.weightwatchers.com
List of Ingredients
2 teaspoons olive oil
1 white onions chopped
1 head cauliflower broken in florets
3 cups low-sodium chicken broth
3/4 cup evaporated skimmed milk
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground white pepper
salt to taste
6 chervil or flat-leaf parsley sprigs Recipe
1. Preheat a large nonstick saucepan or Dutch oven over medium-high heat. Pour in the olive oil and swirl to coat. Saute the onions, stirring constantly, until tender and translucent, about 5 minutes. Add the cauliflower and cook, stirring, until heated through, about 5 minutes. Add the broth; bring to a boil. Reduce the heat to medium-low and simmer, covered, until the vegetables can be easily mashed, about 10 minutes.
2. 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 1 minute. Serve, garnish with a chervil or parsley sprig.
Serves 6.
Per Serving: 83 Calories, 3g Total Fat, 1g Saturated Fat, 5mg Cholesterol, 121mg Sodium, 10g Total Carbohydrate, 3g Dietary Fiber, 6g Protein, 35mg Calcium
|
|
member logon
