Low Fat "Cream" Of Cauliflower Soup

1. 1

   In a large pot, melt the butter and add 1/2 cup of the stock.

2. 2

   Add onions, garlic and nutmeg. Cook, covered, stirring occasionally, until tender but not browned, 5-10 minutes.

3. 3

   Stir in the rest of the stock and the cauliflower.

4. 4

   Bring to a boil, reduce the heat and simmer until cauliflower is tender.

5. 5

   Puree until smooth and return to the pot.

6. 6

   Add evaporated milk, pepper and optional cheese.

7. 7

   Simmer briefly and ladle into warm bowls. Garnish with parsley or fresh dill or chives if preferred.

* Per serving · 4 servings · Values may vary.

No additional tips available.