Cream of cauliflower soup #3

Yield: 1 Servings

Measure Ingredient
2 cups Cooked cauliflower
¼ cup Finely chopped onion
1 tablespoon + 1 tsp. margarine
½ cup Low-fat yogurt
1 teaspoon Pepper
2 cups Cooking liquid from cauliflower
1 cup Milk or skim milk
1 teaspoon Salt
2 tablespoons Chopped parsley

Combine 1 cup each cooked cauliflower and cooking liquid in electric blender or food processor. Cover, whirl until pureed. Transfer to bowl.

Repeat with remaining cauliflower and cooking liquid. Saute onion in margarine in medium saucepan until softened, but not browned, about 2 minutes. Add cauliflower puree; stir to combine. Stir in skim milk, yogurt, salt and pepper. Place over low heat until heated through. Sprinkle with parsley.

Posted to recipelu-digest by "Diane Geary" <diane@...> on Feb 6, 1998

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