| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Soups | 1 | Servings | |
INGREDIENTS
| 2 | c | Cooked cauliflower |
| 1/4 | c | Finely chopped onion |
| 1 | T | + 1 tsp. margarine |
| 1/2 | c | Low-fat yogurt |
| 1 | t | Pepper |
| 2 | c | Cooking liquid from |
| cauliflower | ||
| 1 | c | Milk or skim milk |
| 1 | t | Salt |
| 2 | T | Chopped parsley |
INSTRUCTIONS
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@keyway.net> on Feb 6, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 238
Calories From Fat: 25
Total Fat: 2.9g
Cholesterol: 12.3mg
Sodium: 2584.3mg
Potassium: 1434.6mg
Carbohydrates: 36.9g
Fiber: 5.7g
Sugar: 26.9g
Protein: 19.7g