CAULIFLOWER, CREAMY CHEESY CAULIFLOWER SOUP
Makes 8 servings
Ingredients
• 1 medium onion, chopped
• 2 tablespoons olive oil
• 1 medium head cauliflower,separated into flowerets
• 2 1/2 cups chicken broth, reducedsodium if desired
• 1/2 cup non-fat milk
• 4 ounces grated Cabot 50% Reduced Fat Cheddar, or more to taste
• 2-3 tablespoons chopped fresh dill
Directions
1. In large saucepan over medium-high heat, combine onion and oil; cook, stirring,until onion is tender, 3 to 5 minutes. Add cauliflower and cook, stirring, for 2 minutes longer.
2. Add broth and milk to pan and bring to boil. Reduce heat to maintain gentle simmer, cover pan and cook for 30 minutes until cauliflower is very tender.
3. In blender, puree soup in batches. Return to pan over medium-low heat. Whisk in cheese and continue stirring just until melted. Whisk in dill and serve.
Nutrition Analysis
Calories 111 , Total Fat 7g , Saturated Fat 2g , Sodium 136mg , Carbohydrates 6g , Dietary Fiber 2g , Protein 7g , Calcium 140mg
Recipe & photo courtesy of Cabot Creamery Cooperative
www.cabotcheese.com
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