Creamy soups are soul-warming and satisfying, and this healthy recipe is certainly no exception.
—DORIS WATT DAVIS HELLERTOWN, PA
PREP: 30 MIN. • COOK: 30 MIN. • MAKES: 11 SERVINGS (2 3/4 QUARTS)
2 celery ribs, chopped
1 small onion, chopped
1 medium carrot, chopped
2 tablespoons butter
1 large head cauliflower (2 pounds), broken into florets
6 cups reduced-sodium chicken broth
1/2 cup all-purpose flour
2 cups 2% milk
3/4 cup fat-free half-and-half
1 tablespoon minced fresh parsley
1 teaspoon salt
1 teaspoon dill weed
1/4 teaspoon white pepper
1. In a Dutch oven, saute the celery, onion and carrot in butter for 3-5 minutes or until crisp-tender. Stir in the cauliflower and broth; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Cool slightly.
2. In a blender, process vegetable mixture in batches until smooth. Return all to the pan. Heat over medium heat.
3. In a small bowl, whisk flour and milk until smooth; stir into puree. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in the half-and-half, parsley, salt, dill and pepper. Heat through.
PER SERVING 1 cup equals 106 cal., 3 g fat (2 g sat. fat), 9 mg chol., 641 mg sodium, 14 g carb., 3 g fiber, 6 g pro. Diabetic Exchanges: 1 vegetable, 1/2 starch, 1/2 fat.