MOCK POTATO SOUP
1 medium cauliflower, cut into small chunks, about 20 ounces after trimming
1 small onion, diced, 2 1/2 ounces
3 cups chicken broth (homemade recommended)
3 tablespoons butter
1/2 cup heavy cream
Salt and pepper, to taste
4 ounces cheddar cheese, shredded (pre-shredded not recommended)
3 pieces bacon, fried until crisp and crumbled, optional
2 green onions, chopped, optional
2 tablespoons fresh parsley, finely chopped
In a large dutch oven, bring the cauliflower, onion and broth to a boil. Cover and simmer until the cauliflower is very tender, about 20-25 minutes. Use a stick blender to puree the soup until completely smooth and thick. Add the butter and cream; mix well. Add salt and pepper to taste. Stir in the cheese; heat very slowly until melted. Garnish with bacon, green onion and parsley.
Makes about 6 cups or 6 big servings
Can be frozen without the toppings
Per Serving: 263 Calories; 22g Fat; 11g Protein; 7g Carbohydrate; 3g Dietary Fiber; 4g Net Carbs
This was very nice, but I think I liked it better before I added the cheese. I used the pre-shredded kind and it never really melts well due to the powdery coating on it. It tasted better without cheese anyway. I had some leeks in the freezer, so I substituted them for the onion, but I think it would taste just as nice either way. The soup looked a bit plain (sort of like Cream of Wheat), so I added the parsley to perk it up. This is definitely a winner and very easy to make.