11 servings (2 3/4 Quarts) 1 Cup = 2 Points
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 & half
1 Tbsp minced fresh parsely
1 tsp salt
1 tsp dill weed
1/4 tsp white pepper
In a Dutch oven, saute the celery, onion & carrot in butter for 3-5 minutes or until crisp-tender. Stir in cauliflower & broth; bring to a boil. Reduce heat; cover & simmer for 15-20 minutes or until tender. Cool slightly.
In a blender or food processor, process vegetable mixture in batches until smooth. Return to the pan. Heat over medium heat. In a small bowl, whisk flour & milk until smooth; stir into puree. Bring to a boil; cook & stir for 2 minutes or until thickened. Reduce heat; stir in the half & half, parsley, salt, dill & pepper. Heat through.
1 cup = 106 calories, 3 g fat, 9 mg cholesterol, 641 mg sodium, 14 g carb, 3 g fiber, 6 g protein.
cblessum on 7/31/2007