I do know what day it is most of the time! But another winning combination here! Cheese in creamy soup! Yummo! I love a good bowl of soup or chili on a cold fall or winter day! You can’t really beat this one at only 1 point a serving!
Cauliflower Cheese Soup
2 Points Plus (1 Point-old system)
6 Servings
Enrich this soup with a little light cream cheese and American cheese, making it a creamy, delicately flavored appetizer soup or a light lunch.
Ingredients
2 t olive oil
1 medium leek, (about 6 ounces), cleaned and sliced (white and light green parts only)
1 medium carrot, finely chopped
1 medium stalk celery, finely chopped
5 c reduced-sodium chicken broth
4 c cauliflower, florets
3/4 oz Low-Fat, American Cheese Single, slice
2 T light cream cheese, (Neufchâtel), at room temperature
2 T chives, Fresh, chopped
Instructions
Heat the oil in a large nonstick saucepan over medium heat. Add the leek, carrot, and celery. Cook, stirring frequently, until the vegetables are very tender, but not browned, about 8 minutes.
Add the broth and cauliflower; bring to a boil. Reduce the heat and simmer, covered, until the cauliflower is very tender, about 30 minutes. Stir in the cheeses until melted.
Remove the soup from the heat and puree with a hand-held immersion blender, or in a food processor or blender, in batches if necessary. Return the soup to the saucepan and reheat. Stir in the chives. Yields 1 1/3 cups per serving.
Notes
A hand-held immersion blender comes in handy in this recipe since it allows you to puree the soup right in the pan, rather than having to transfer it to a food processor or blender.
by Winner's Circle, from Weight Watchers Publishing Group
