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Reduced fat
decadence...
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1
Tbs |
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olive oil |
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2
medium |
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leeks, cleaned and chopped (about 1˝
cups) |
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6
cups |
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reduced-sodium chicken broth |
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2
lbs |
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frozen cauliflower, thawed |
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˝
cup |
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fat
free half and half cream |
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1/8
tsp |
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ground nutmeg |
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1 |
Heat oil in
large nonstick saucepan over medium heat. Add
leeks and cook, stirring frequently until
softened but not brown (4 minutes). |
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2 |
Add broth
and cauliflower and bring to a boil. Cover and
simmer until cauliflower is tender- 10 minutes.
Remove and stir in half and half and nutmeg.
Remove from heat and cool slightly. |
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3 |
Pureé in
food processor or blender in batches. |
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4 |
Return to
pan and heat until warmed. |
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Servings: 6 |
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