Cauliflower Soup Recipe
(SERVES 4 TO 6)

3 tbsp/ 45 mL
1
1
1/2 tsp/ 2 mL
3
3 tbsp/ 45 mL
6 cups/ 1.5 L
1

butter
large onion, thinly sliced
small cauliflower, in small florets
basil
parsley sprigs
flour
chicken stock, heated
bay leaf
salt and pepper

Method:

1. Heat butter in large saucepan over medium heat. Add onion, partly cover, and cook 6 minutes over low heat.

2. Stir in cauliflower, basil and parsley sprigs; season well. Cook 8 minutes, partly covered, over low heat.

3. Mix in flour until well incorporated; continue cooking 2 minutes uncovered.

4. Pour in chicken stock, add bay leaf and season; bring to boil. Cook soup, partly covered, 25 minutes over low heat.

5. Pass soup through food mill or puree in blender before serving.

1 SERVING:     105 CALORIES     8g CARBOHYDRATE     2g PROTEIN     7g FAT     1.3g FIBER

 

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