Velvety Cauliflower Soup

By Tonya_Speed

NUTRITION per serving: 139 Calories; 4g Fat; 11g Protein; 16g Carbohydrate; 3g Dietary Fiber; 10mg Cholesterol; 628mg Sodium. Exchanges: 1/2 Grain (Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Non-Fat Milk; 1/2 Fat. Points: 3

Ingredients

• 1 tablespoon butter
• 1/4 cup chopped onion
• 1/2 cup chopped celery
• 1/4 cup chopped carrot
• 1 (1 pound) head cauliflower, broken into florets
• 3 cups low sodium chicken broth
• 1/4 cup flour
• 1 cup low fat milk
• 1/3 cup fat-free half-and-half
• 1/2 tablespoon minced fresh parsley
• 1/2 teaspoon salt
• 1/2 teaspoon dried dill
• Black pepper, to taste

Details

Servings 6
Adapted from savingdinner.com

Preparation

Step 1

Melt the butter in a Dutch oven over medium heat; add onion, celery and carrot and saute for 3 to 5 minutes or until tender-crisp. Stir in cauliflower and broth; bring to a boil then reduce heat, cover and simmer for 15 to 20 minutes or until cauliflower is tender. Cool slightly then process in a blender or food processor, in batches, until smooth. Return to Dutch oven and heat through. In a small bowl, whisk flour and milk to a smooth paste; stir into puree. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in half-and-half, parsley, salt, dill and pepper. Heat through.