Still have leftovers from Thanksgiving? Re-purpose them into a “Turkey-Vegetable Chowder” with the addition of diced roasted turkey and any miscellaneous vegetables to the recipe below... CAULIFLOWER BISQUE: 1 small head cauliflower, cut into small chunks 1 small onion or leek, diced 1 rib celery, finely chopped 3 cups chicken or vegetable broth 1-2 (1oz.) wedges Lite Laughing Cow cheese –French onion salt & pepper to taste chopped fresh parsley for garnish In a 3-quart saucepan sprayed with non-stick cooking spray, sauté the onion or leek and celery. Add the chopped cauliflower, a bit of salt & pepper and the broth; simmer until the cauliflower is tender, about 10 minutes. Transfer all or half (if a chunky texture is preferred) of the soup to a blender, add cheese wedge and puree until smooth or use a stick blender to achieve desired texture. Stir in parsley and serve. Makes about 6 cups; 1 cup = 30 calories & 2g carbs. *This is reminiscent of potato leek soup and is one of my favorite soups! You could also add some cooked shrimp or crab for a seafood bisque. Yellow summer squash can be added or substituted for the cauliflower for an equally delicious alternative. Sautéed mushrooms and broccoli or spinach are also wonderful additions; top with low fat cheese if desired. - Carolyn
Posted on: Sun, 30 Nov 2014 01:00:00 +0000
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