Cauliflower Soup

Directions

1. 1
   Exact measurements are not necessary in this recipe.
2. 2
   Use a rich chicken stock, or prepare a stock: 3 cups water and all bones, skin and coagulated juices of a store-bought rotissery chicken.
3. 3
   Add celery and onion with bay leaf and peppercorns and enough chicken base to add flavor and needed saltiness.
4. 4
   Press, strain and discard bones and any aromatics that you have added.
5. 5
   This will provide about 2 1/2 cups of cloudy rich broth.
6. 6
   Add 1 head of cauliflower roughly cut and 1 small onion to the stock and boil until almost mushy, about 15 minutes.
7. 7
   Puree in a blender in batches with an entire head of peeled roasted garlic.
8. 8
   Return puree to a saucepan and add 1 cup milk (your preference on fat content) do not reboil after adding milk.
9. 9
   This is a low cal/carb/fat soup perfect for dieters and diabetics to eat guilt free!
10. 10
    Enjoy!