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Creamy Cauliflower Soup

soups & stews

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

1. 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.

2. 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.

135 calories per serving: 8 grams protein, 2 grams fat (0.9 gram saturated fat), 24 grams carbohydrate: 845 mg sodium; 5 mg cholesterol; 5 grams fiber.

Busted by: Gail Shermeyer <>

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Contributor: Eating Well, October 1996

Yield: 6 servings

Preparation Time: 0:00

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