Creamy Cauliflower SoupSubmitted by: ANTIGEN
Cauliflower, raw, 4 cup
Chicken Broth or Bouillon, 3 cup (8 fl oz)
Garlic, 1 clove (remove)
Onions, raw, 1 medium (2-1/2" dia)
Butter, salted, 1 pat (1" sq, 1/3" high)
Fat free half and half, 4 tbsp
Cheddar Cheese, 1 cup, shredded
- Heat butter in pot and cook onion and garlic until translucent. Add cauliflower and cook, stirring, for 2 minutes until cauliflower browns slightly.
- Add chicken broth and thyme and bring to a boil, simmer 20 minutes until cauliflower is falling apart.
- Puree with immersion blender, then stir in half-and-half and cheese, stirring to melt cheese. If soup is too thick, thin out with more broth.
- Serve with a sprinkling of grated cheddar for garnish.
Number of Servings: 6
Recipe submitted by SparkPeople user ANTIGEN.