Makeover Cauliflower Soup
(From Taste of Home Magazine)
2 ribs celery, chopped
1 small onion, chopped
1 medium carrot, chopped
2 Tablespoons butter
1 large head cauliflower (2 pounds), broken into small florets
6 cups reduced-sodium chicken broth or vegetable broth
½ cup all purpose flour
2 cups 2% milk (I use whatever I have in the house usually 1%)
¾ cup fat-free half and half (I find that a smaller amount of regular half and half works better, it doesn’t separate as the fat-free does)
1 TBLS minced parsley
1 tsp dill weed
¼ tsp pepper
• In a Dutch oven, sauté celery, onion and carrot in butter 3-5 minutes or until crisp tender (not browned). Stir in cauliflower and broth. Bring to a boil. Reduce heat; cover and simmer 15-20 minutes until tender. Cool slightly.
• In a blender or with a hand held blender process vegetable mixture until smooth (do in batches if using regular blender) Leave some pieces of cauliflower if you want a chunky soup. Return all to pan. Heat over medium heat.
• In a small bowl, whisk flour and milk until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in half and half, parsley, salt, dill weed and pepper. Heat through.
• Yield- 11 servings (2 ¾ quarts). This makes a large pot of soup, if you don’t want that much cut down the ingredients as needed; exact measurements are not really needed. I just make sure the cauliflower is covered with the broth. This soup does not freeze well with the milk and cream.
• Nutrition facts: 1 cup equals 106 calories, 3 grams fat, 9 mg cholesterol, 641 mg sodium, 14 g carbohydrates, 3 gm fiber, 6 gm protein. Diabetic Exchanges: 1 vegetable, ½ starches, ½ fat.