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, sauté 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