Cream Of Cauliflower Soup
12 Servings
INGREDIENTS:
5 Tablespoons Butter
1 Leek, Chopped
1 Onion, Chopped
1 Carrot, Chopped
1 Teaspoon Dried Tarragon
1/2 Teaspoon Dried Thyme
1/4 Cup Flour
1 Cup Dry White Wine
6 Cups Chicken Broth
Salt
1/4 Teaspoon Pepper
2.25 Pounds Cauliflower
2 Cups Milk
2-1/2 Cups Swiss Cheese, Shredded
DIRECTIONS:
Steam cauliflower.
Melt the butter in a stockpot over medium high heat. Add leek, onion, and carrot; cook, stirring occasionally, for 10 minutes. Stir in the tarragon and thyme; cook 1 minute longer. Add flour; cook, stirring constantly, for 1 minute. Reduce the heat to medium and gradually stir in the wine and chicken stock. Season the soup with salt and white pepper. Add the steamed cauliflower flowerets. Simmer the soup, uncovered, stirring occasionally for 30 minutes.
Puree the soup in batches in a blender, and return to the pot. Stir in the milk. Gently heat just until heated through.
Stir in the Swiss cheese and heat until melted. Per Serving: 157 Cal (49% from Fat, 20% from Protein, 30% from Carb); 8 g Protein; 8 g Tot Fat; 3 g Sat Fat; 3 g Mono Fat; 11 g Carb; 3 g Fiber; 136 mg Calcium; 1 mg Iron; 491 mg Sodium; 8 mg Cholesterol