\Cauliflower Yogurt Soup.
Prep time : 10 minutes Cooking time: 32 minutes
Calories: 188 Protein: 9g Carbohydrates: 17g Fat: 11g
Cholesterol: 27mg Sodium: 411mg
1 bag (20 Ounces) frozen cauliflower
2 ¼ cups water
½ teaspoon salt
2 tablespoons (1/4 stick) butter or margarine
½ teaspoon sugar
2 tablespoons slivered almonds
1 small yellow onion, chopped
¼ teaspoon ground nutmeg
1 tablespoon all purpose flour
Chopped parsley
1 cup plain low-fat yogurt
1 cup milk
Best Cauliflower Yogurt Soup Recipe
In a large saucepan, combine cauliflower and water; bring the mixture to a boil over high heat. Reduce the heat to low; cover and simmer until cauliflower is soft, 6 to 8 minutes. Over a medium-size bowl, drain the cauliflower and reserve 2 cups of the cooking water. Take away the cauliflower from the pan and set aside.
In the same saucepan, soften butter over medium butter. Add almonds and saute over medium heat until soft, about 5 minutes.
Stir
in flour salt, sugar, and nutmeg. Stir in reserved cooking water and continue cooking until the soup is thickened and bubbly. Remove the pan from the heat and stir in the cauliflower.
Using
a food processor or electric blender, puree the cauliflower mixture with the yogurt, combining one-third of each at a time.
Pour
the soup into a medium-size saucepan, stir in milk. Over moderate heat, reheat the soup until hot but not boiling. Ladle the soup into bowls. Sprinkle each serving with some almonds and a pinch of parsley. Serve immediately
CUISINE CHEF
