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molly
CAULIFLOWER BISQUE

1 small head of cauliflower, cut into small chunks
1 small onion, diced or leeks, chopped
2 tablespoons celery, finely chopped
2 tablespoons butter
3 cups chicken broth
1/2 cup heavy cream
Salt and pepper, to taste
2 tablespoons fresh parsley, finely chopped

In a 3-quart saucepan, saut? onion or leek and celery in the butter until tender.

Add chopped cauliflower, a bit of salt and pepper and broth; bring to boil. Turn down heat to low; cover and simmer until cauliflower is very tender, about 20-25 minutes.

Use a stick blender to puree the soup until completely smooth and thick.

Add cream; mix well. Add salt and pepper, if needed.

Stir in the parsley and serve.

This makes about 6 cups of soup.

Per Serving: 150 Calories; 12g Fat; 5g Protein; 6g Carbohydrate; 3g Dietary Fiber; 3g Net Carbs
molly
I made this last night with the addition of some diced ham ... oh yum! It tasted very much like ham and potato soup. You could probably stir in a little cheese if you wanted but it was great without that. Comfort food on a blustery night!

molly:)
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