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Phase: 1
4 c cauliflower florets
3 leeks, thoroughly cleaned and thinly sliced
Butter flavored cooking spray
3 cans low fat/low sodium chicken broth
3/4 c skim milk
1/2 tsp pepper (I use freshly cracked)
1 tsp parsley flakes
Thoroughly clean and prepare cauliflower. Place leeks and cauliflower in a large skillet or saute' pan with butter spray and saute' until the vegetables become nicely browned.
Remove from skillet and place veggies into a large saucepot or med size soup pot (I have a 4 qt size that works), add the 3 cans of chicken broth, any seasonings you wish to use, and simmer slowly until the cauliflower is tender.
Let cool just slightly, then from here you can do it 2 ways. I use an immersion blender to completely liquefy the mixture here. You can also use either a food processor or regular blender Both would work.
Once this is done, just stir in the milk until completely blended. It is here that I add the parsley. If you have fresh, it tastes even better than the dried.
Submitted By: Marilyn Gummybear
Added: 00/00/0000
Comments: This is great to use to fill in those empty spaces when you get that hungry feeling.
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