Cream of Cauliflower Soup

Tonight I made a new weight watcher recipe and it was really good - especially on this on again off again rainy day.

It was easy to make and doesn't take too long unless your cauliflower has mold on it and you ran out of onion so you have to run to the store - and you come back home from the store and realize the recipe calls for 3 cups chicken broth, but the can you have only has 2 cups thus results in you running out to the store again. Then when you are at the store for the second time, everyone in the town you live in decides to go grocery shopping resulting in long lines. And when the guy in front of you is about to leave, you realize your soup is gone off the conveyer belt because the cashier charged it and bagged it for the guy in front of you. Anywho, if you have everything on hand at home, and its mold free, it shouldn't take you too long to make it.

Cream of Cauliflower Soup
Weight Watchers Annual Recipe for Success 2002

1 T. light butter
1.5 cups chopped onion
2 lbs (about 4 cups) of trimmed nad coursely chopped cauliflower
3 cups fat free, less-sodium chicken broth
1/2 t. salt
1/4 t. pepper
2 thyme sprigs
2 cup fat free half and half
2 T flour
6 T reduced fat shredded sharp chedder cheese

1.) Melt butter in a 3-quart saucepan over medium heat; add onion, and cook 5 minutes, stirring constantly, until tender. Add cauliflower and next 4 ingredients. Bring to a boil; cover, reduce heat, and simmer 15 minutes or until cauliflower is very tender.

2.) Combine half and half nad flour, stirring wiht a whisk; add to cauliflower mixture. Bring to a boil; reduce heat, simmer 2 minutes, stirring often. Remove and discard thyme. Cool 15 minutes.

3.) Place half of cauliflower mixture in a food processer or blender; process until smooth. Pour pureed mixture into large bowl; repeat procedure with remaining cauliflower mixture. Ladle into bowls; sprinkle each with cheese.

Yield: 6 servings
Calories: 108
Fat: 2.7 grams
Fiber: 3.6 grams
Points: 2