Cream of Cauliflower Soup

This mildly cheesy cauliflower soup is a favorite of mine. I make it often in summer, although it’s good anytime.

—Karen Brown, West Lafayette, OH

Takes: 20 min. • Makes: 6 servings

• ⅓ cup thinly sliced green onions (tops only)
• 2 Tbsp. butter
• 2 Tbsp. all-purpose flour
• ½ tsp. salt
• 2 cups chicken broth
• 2 ¼ cups frozen cauliflower, thawed and chopped
• 2 cups 1% milk
• 1 ½ cups shredded reduced-fat cheddar cheese
• 2 Tbsp. dry sherry, optional
• 1 Tbsp. minced chives

1. 1. In a saucepan, saute onions in butter until tender. Stir in flour and salt until blended. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat.
2. 2. Add the cauliflower; simmer for 2 minutes. Add the milk and cheese; cook and stir until cheese is melted. Stir in sherry if desired. Garnish with chives.

1 cup: 186 cal., 11g fat (6g sat. fat), 36mg chol., 792mg sod., 10g carb. (6g sugars, 1g fiber), 13g pro.