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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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