Article(s) referencing this recipe:

• Salt, pepper still the best

3 tablespoons butter
1 small onion, chopped
1 1/2 quarts chicken broth (or vegetable broth)
1 10 oz. package frozen cauliflower
1 1/2 cups milk
2 tablespoons flour
Salt and pepper to taste

In a soup pot, melt butter and add onion. Cook until onion is translucent. Add flour and incorporate, making sure flour isn't lumpy before adding chicken broth. Add broth and bring to a boil.

Add cauliflower to broth and simmer until cauliflower is tender, about 10 minutes.

Transfer cauliflower to a blender and puree (use a slotted spoon). Add back to the soup pot. Mix well and add milk, salt and pepper to taste. Heat to a very low simmer, but do not boil or soup will break.

Serving Suggestions: A big green salad and some whole-grain rolls will do the trick. Also, calorie count is low so feel free to have a couple of bowls.

Nutritional Data: Per serving: 148 calories; 9g fat; 8g protein; 8g carbohydrate; 1g dietary fiber; 24mg cholesterol, 858mg sodium. Exchanges: 0 grain (starch); 1/2 lean meat; 1/2 vegetable; 0 nonfat milk; 1 1/2 fat.