Cauliflower Soup Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2: Onions, chopped
1: Garlic clove, quartered
1: Celery stalk, chopped
1: Bay leaf,
1/4 tsp: Nutmeg,
10 ounce: Canned chicken stock, sodium reduced
1: Cauliflower, chopped
1 cup: Milk,
1/2 tsp: Salt,
1/2 tsp: Pepper,
2 tbsp: Fresh chive, chopped
Directions:
In large saucepan, combine onions, garlic, celery, bay leaf, nutmeg,
chicken stock and 3 cups water; bring to boil. Reduce heat to medium;
cover and simmer for 15 minutes. Add cauliflower; cover and cook for
15 minutes or until cauliflower is tender. Remove and discard bay
leaf.
Pure in food processor or blender in batches. Whisk in milk, salt and
pepper until smooth. Return to saucepan; heat through. Sprinkle with
chopped chives.
Per Serving: about 60 calories, 4 g protein, 1 g fat,
10 g carbohydrate,
Source: Canadian Living magazine, Aug 95 Presented by Elizabeth Baird,
Canadian Living Test Kitchen, in "Veggie Pleasures"
[-=PAM=-] PA_Meadows@msn.com
Source from luhu.jp
chicken stock and 3 cups water; bring to boil. Reduce heat to medium;
cover and simmer for 15 minutes. Add cauliflower; cover and cook for
15 minutes or until cauliflower is tender. Remove and discard bay
leaf.
Pure in food processor or blender in batches. Whisk in milk, salt and
pepper until smooth. Return to saucepan; heat through. Sprinkle with
chopped chives.
Per Serving: about 60 calories, 4 g protein, 1 g fat,
10 g carbohydrate,
Source: Canadian Living magazine, Aug 95 Presented by Elizabeth Baird,
Canadian Living Test Kitchen, in "Veggie Pleasures"
[-=PAM=-] PA_Meadows@msn.com
Source from luhu.jp