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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Cauliflower Bisque Ingredients:
2 tbsp olive oil |
2 c chopped leeks |
1 c chopped celery |
3 cloves garlic, minced |
8 c cauliflower (2 sm heads) |
6 3/4 c chicken broth, divided |
1 c fat free evaporated milk |
salt & pepper to taste |
Directions:
1. Heat oil in a Dutch oven over medium heat. Add leeks, celery, and garlic; sauté 10 min or until vegetables are tender but not brown. Add cauliflower; sauté 2 minutes. Add 6 cups chicken broth and bring to a boil. Reduce heat, and simmer, uncovered, 20 minutes or until vegetables are very tender. Cool slightly.
2. Puree vegetables in batches in a blender or food processor until smooth and creamy. Return to Dutch oven. Stir in evaporated milk, salt & pepper. Bring to a simmer, add remaining broth, cook 5 minutes or until heated through.
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