Cauliflower au Gratin Soup

• Yield: 2 servings, about 1 1/4 cups each

Ingredients:

2 teaspoons reduced-calorie margarine (tub)

1/2 cup diced onion

2 cups cauliflower florets

3/4 cup water

1 packed instant chicken broth and seasoning mix

1/8 teaspoon ground nutmeg

1 cup skim milk

1/4 cup half and half blend of milk and cream

2 ounces cheese, shredded

3 tablespoons plain dried bread crumbs

Garnish: chopped fresh parsley

Procedure:

1. In a saucepan, heat margarine until bubby and hot, add onion and sauté until golden brown.
2. Add the cauliflower, water, broth mix, and nutmeg and bring to boil.
3. Reduce heat and let it simmer until cauliflower is tender, for about 15 minutes.
4. Remove from heat and let it cool slightly.
5. Pour half of the cauliflower mixture into a blender container and, using an on and off motion, process at low speed until cauliflower is finely chopped (do not puree).
6. Transfer mixture to medium bowl and repeat procedure with the remaining cauliflower mixture.
7. Return chopped cauliflower mixture to saucepan then add milk and half-and-half and heat (do not boil).
8. In a small bowl, combine cheese and bread crumbs.
9. Ladle soup into 2 flameproof soup bowls and sprinkle each with half of cheese mixture.
10. Arrange bowls on baking sheet and broil until cheese is melted and golden brown.
11. Serve with garnish chopped parsley.

• Tip: Transform this soup into a budget-stretcher by substituting vegetables you have on your refrigerator for the cauliflower. Try sliced carrots, mushroom, onions, or chopped spinach or broccoli.

Each serving provides: