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Cauliflower and Parmesan Soup
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  • 1 tbsp (15 ml) olive oil
  • 1 medium onion, chopped
  • 1 celery rib, chopped
  • 1 garlic clove, minced
  • 1 head cauliflower, 2-1/4 lbs (1 kg)., trimmed and cut into florets
  • 1 quart (950 ml) reduced sodium chicken broth
  • 1/2 cup (125 ml) freshly grated Parmesan cheese
  • salt and freshly ground pepper, to taste
  • Heat oil in a large saucepan over medium heat.
  • Add the onion, celery, and garlic and cover.
  • Cook, stirring occasionally, until the vegetables soften, about 3 minutes.
  • Add the cauliflower and broth, bring to a boil over high heat.
  • Reduce the heat to medium-low and simmer, partially covered, until the cauliflower is very tender, about 30 minutes.
  • Transfer the soup in batches to a blender and process until smooth.
  • Pour the pureed soup into a large bowl (if you have an immersible hand-blender, you can puree the soup right in the pot).
  • Stir in Parmesan.
  • Season the soup with salt and pepper to taste.
  • Serve hot.
Tasty, low-fat and moderately low-carb. The soup can be vegetarian by substituting vegetable broth for the chicken broth.

Per serving: 121 cal.;8 g pro.;12 g carb;5 g fat (2 sat,2 monosat, 1 polyunsat.);8 mg chol;345 mg sod;4 g fiber;6 g sugar;38 percent calories from fat.

As printed in the Sacramento Bee from "Kitchen Life" by Art Smith (Hyperion, $18.95).

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