Cauliflower Bisque

CAULIFLOWER BISQUE
1 small cauliflower, cut into small chunks (about 20 ounces after trimming)
1 small onion, diced
2 tablespoons celery, finely chopped
2 tablespoons butter
3 cups chicken broth
1/2 cup heavy cream
Salt and pepper, to taste
2 tablespoons fresh parsley, finely chopped *

In a 3-quart saucepan, sauté the onion and celery in the butter until tender. Add the chopped cauliflower, a bit of salt and pepper and the broth; bring to a boil. Turn down the heat to low; 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 cream; mix well. Add salt and pepper, if needed. Stir in the parsley and serve.

Makes about 6 cups or 6 big servings

* Do not use dried parsley.

Per Serving: 150 Calories; 12g Fat; 5g Protein; 6g Carbohydrate; 3g Dietary Fiber; 3g Net Carbs

This recipe was originally posted HERE at Linda's Low Carb Menus & Recipes.

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