Cauliflower Soup With Bacon

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Low Fat Simple Creamy Cauliflower Soup

Low Fat Simple Creamy Cauliflower Soup

Ingredients

  • 1 head cauliflower, trimmed, about 2-pounds
  • 3 cups 1% low-fat milk
  • 3 cups vegetable broth
  • 1 large leek, white part only, washed and very thinly sliced , 1 cup
  • 1 small baking potato, peeled and chopped, 1 cup
  • 3 small inner stalks of celery, thinly sliced, 1 cup
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly grated nutmeg
  • 3 tablespoons fresh lemon juice (up to 4)
  • chopped pistachios or chervil, for garnish, or snipped fresh chives , optional

    • Method

  • Break cauliflower into large pieces.
  • Cut off stems and chop them small.
  • Cut the fleece into thick slices.
  • In a large heavy pot, combine the cauliflower with milk, broth, leeks, potatoes, celery, salt and nutmeg.
  • Bring to a simmer and cook, partly covered, until tender, about 20 minutes.
  • Uncover and cool until lukewarm, about 30 minutes.
  • Transfer solids to a blender or processor, in batches if necessary.
  • Puree until smooth, adding the cooking liquid gradually.
  • Add lemon juice to taste.
  • Transfer the soup to a saucepan and gently warm over low heat.
  • Ladle into heated bowls and garnish as desired.
  • Makes about 9 cups, for 6 servings.
  • Calories per serving: 8 grams protein, 2 grams fat 0 gram saturated fat, 24 grams carbohydrate: 845 mg sodium; 5 mg cholesterol; 5 grams fiber

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