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Low Carb 1-2-3: 225 Simply Great 3-Ingredient Recipes
by Rozanne Gold, Helen Kimmel

Low carb recipe - 7.5 grams - carbs that count (total carbs minus fiber)
Serves 6

Scallions are important here for reasons of both gastronomy and science. In addition to imparting their subtle flavor to the cauliflower, the pureed scallions add a lovely smoothness, and the dark greens make a welcome garnish. If served cold, this soup tastes like vichyssoise without carb-laden potatoes.

• 1 large or 2 small heads cauliflower (about 2 1/2 pounds)
• 2 bunches scallions
• 1 cup light cream

Trim the base of the cauliflower, removing the stems and any dark spots. Break the cauliflower into small florets. Transfer the florets to a medium saucepan. Add 5 cups water and 1/2 teaspoon salt. (The water will not cover the cauliflower.)

Trim the scallions and cut the white and light green parts into 1/4" pieces, reserving the dark green parts. Add the chopped scallions to the pot with the cauliflower.

Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and cook until the cauliflower is very soft, about 25 minutes.

In batches if necessary, transfer the soup to a food processor and process until ultra-smooth, gradually adding the cream.

Transfer the soup to a clean saucepan.

Reheat the soup, add salt and freshly ground black pepper to taste, and add a little water to thin, if necessary.

Ladle into warm soup bowls.

Slice the reserved dark green scallion parts into very thin slices on the bias or coarsely chop and sprinkle them liberally on the soup.

Serve immediately.

nutritionist's note: The cruciferous cauliflower is a low-carb chameleon. By using it instead of potatoes, you save 20 CTC and still enjoy the ultracreamy texture.


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