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Cauliflower Soup, Cream (D)
Source: The Baltimore Sun
Serves: 8

1 teaspoon canola oil
1 cup onion, coarsely chopped
1/2 cup rice
2 pounds cauliflower, about 1 head, cored
6 cups water or vegetable stock
Salt to taste
1/4 teaspoon ground white pepper
2 cups skim milk

Heat the oil in a stock pot large enough to hold all of the ingredients.

Briefly sauté the onions until they are tender. Add the remaining ingredients, except the milk and parsley. Simmer, covered, until the rice and vegetables are tender, 20 to 30 minutes. Puree the soup in a food processor or blender. Add the milk, taste and adjust the seasonings.

To serve, return to the pot and heat thoroughly, but do not boil. Or, chill and serve in iced bowls or cups. Garnish with chopped parsley.

Posted by Annice Grinberg

Nutritional Info Per Serving: 105 Calories; 1g Fat (8.4% calories from fat); 5g Protein; 20g Carbohydrate; 3g Dietary Fiber; 1mg Cholesterol; 67mg Sodium.
Exchanges: 1/2 Grain(Starch); 1 1/2 Vegetable; 0 Non-Fat Milk; 0 Fat