Cauliflower Soup

1. 1

   Bring water, chopped cauliflower, butter and salt to boil in saucepan on medium heat; simmer on medium-low heat 30 min.

2. 2

   or until cauliflower is tender.

3. 3

   Stir in milk, cream cheese spread and Monterey Jack cheese; cook on low heat until cheeses are melted, stirring constantly.

4. 4

   Remove from heat.

5. 5

   Puree until smooth; return to stove top.

6. 6

   Cook until heated through.

7. 7

   For each serving: Ladle 1 cup (250 mL) soup into bowl.

8. 8

   Garnish with 2 sauteed cauliflower floret halves and 1 tsp.

9. 9

   (5 mL) chives.

* Per serving · 4 servings · Values may vary.

No additional tips available.