Cream of Cauliflower

You’ll be surprised by how much this tastes like Cream of Potato!

YIELD: 4 servings

INGREDIENTS:

• 3 tablespoons butter
• 3/4 cup diced onion
• 3/4 cup diced celery
• 1 quart chicken broth
• 1 package (10 ounces) frozen cauliflower
• 1/2 teaspoon guar or xanthan (optional)
• 1/2 cup heavy cream
• Salt and pepper

INSTRUCTIONS:

1.  Melt the butter over low heat, and saute the onion and celery in it until they’re limp. Combine with the chicken broth and cauliflower in a large saucepan, and simmer until the cauliflower is tender.
2.  Use a slotted spoon to transfer the vegetables into a blender, and then pour in as much of the broth as will fit. Add the guar or xanthan (if using), and puree the ingredients.
3.  Pour the mixture back into the saucepan. Stir in the cream, and salt and pepper to
   taste.

PER SERVING:

•  9 grams of carbohydrates and 3 grams of fiber, for a total of 6 grams of usable carbs and 7 grams of protein.