Cream of Cauliflower Soup 1
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1 large Head cauliflower | Washed, trimmed and broken into florets |
| 2/3 cup onion | Peeled, washed, and chopped |
| 1/4 cup olive oil | |
| 1/4 cup flour | |
| 5 cups low sodium chicken broth | |
| 1 cup evaporated low fat milk | |
| 1 teaspoon Salt | |
| 1 cup (4oz) shredded low fat mozzarella cheese | |
| 2 tablespoons dried chives or parsley |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Cook cauliflower in water until tender; drain, reserving liquid and set aside. | |
| 2 | Sauté onion in oil until tender. Stir in flour until bubbly. | |
| 3 | Mix in broth; bring to a boil. Reduce heat; stir in 1 cup cauliflower water, cream, and evaporated milk. | |
| 4 | Fold in cauliflower and salt. Stir in cheese until melted. | |
| 5 | Sprinkle with chives or parsley; serve. |
Posted in Soup Recipes
