Low Carb Cauliflower Bisque

1 small cauliflower, cut into small chunks, about 20 ounces after trimming
1 small onion, diced or leeks, chopped, 2 1/2 ounces
2 tablespoons celery, finely chopped
2 tablespoons butter
3 cups chicken broth
1/4 cup heavy cream
1/4 cup milk
Salt and pepper, to taste
2 tablespoons fresh parsley, finely chopped *

In a 3-quart saucepan, sauté the onion or leek and celery in the butter until tender. Add the chopped cauliflower, a bit of salt and pepper and the broth; bring to a boil. Turn down the heat to low; cover and simmer until the cauliflower is very tender, about 20-25 minutes. Use a stick blender to puree the soup until completely smooth and thick. Add the cream; mix well. Add salt and pepper, if needed. Stir in the parsley and serve.
Can be frozen

Serving Size: Makes about 3-4 servings

Number of Servings: 3

Recipe submitted by SparkPeople user KTANGERINE37.