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| Chef | |
| Submitted | August 8th 2009 |
| Cuisine | American |
| Category | Soup |
| Level | Beginner |
| Servings | 6 |
| Rating |
Ingredients
2 Leek, white and light green parts, chopped
2 Tablespoons Olive Oil, extra virgin
1 Head Cauliflower, broken into florets and thinly sliced
5 Cups Chicken broth, low sodium
1 1/4 Teaspoons Salt, kosher
1/2 Black Pepper, ground
1 Tablespoon Parsley, minced
1 Pinch Red Pepper, ground
1 Tablespoon Chives, snipped
Smooth and creamy soup.
Directions
Sauté the leeks in the olive oil for 5 minutes, add the cauliflower, broth, salt and pepper, and bring to boil. Cover and simmer for 20 minutes.
Cool slightly, then puree. Add herbs.
Per 1-C. serving: 106 Calories, 6g Fat, 1.2g Sat., 5mg Chol, 3g Fiber, 7g Protein, 9g Carb, 285mg Sodium
Cool slightly, then puree. Add herbs.
Per 1-C. serving: 106 Calories, 6g Fat, 1.2g Sat., 5mg Chol, 3g Fiber, 7g Protein, 9g Carb, 285mg Sodium