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Obesity Discussion · 08-11-07, 05:10 AM

ROASTED CAULIFLOWER AND ALMOND CREAM SOUP

Servings: 8
Prep time: 0:20:00
Bake/Cook time: 1:25:00

Calories: 378
Fat: 33 grams
Protein: 10 grams
Carbohydrates: 12 grams
Fiber: 5 grams
Net Carbs: 7 grams
1 medium head cauliflower, broken into 2 florets (about 5
cups)
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons unsalted butter
1 medium onion, chopped (about 1/2 cup)
3 cans (14.5 ounces each) cups reduced-sodium chicken
broth
1 package (8 ounces) slivered almonds, toasted, 4
tablespoons reserved for garnish
1 cup heavy cream
1. Preheat oven to 450F. Toss cauliflower with oil, salt and
pepper. Arrange on a baking sheet and roast 35 to 40
minutes, until browned, turning once during cooking
time. Remove cauliflower from oven and set aside.
2. Heat butter in a large pot with lid over medium heat. Add
onion and cook 5 minutes, until translucent. Add chicken
broth, almonds and roasted cauliflower. Bring to a boil,
reduce heat to low, cover and simmer 20 minutes.
3. In a food processor or blender, puree soup in batches
until smooth (texture will remain a bit grainy). Return
pureed soup to pot over low heat. Stir in cream and
cook just to heat through. Season with salt and pepper
to taste and garnish with reserved toasted almonds.
Roasting cauliflower brings out its sweetness and imparts a
nutty undertone, which is enhanced by the almonds. This rich,
ivory-colored soup makes an elegant start to any meal.

08-11-07, 05:10 AM	#1 (permalink)
Obesity Discussion Administrator Join Date: Jan 2005 Location: Phoenix, AZ Posts: 7,906 Weight Statistics 8/1/2006 Start Date: 185 lb Start Weight: 152 lb Current Weight: 155 lb Goal Weight: -33 lb Weight Loss: 5/1/2007 Goal Date:	Atkins - Roasted Cauliflower and Almond Cream Soup ROASTED CAULIFLOWER AND ALMOND CREAM SOUP Servings: 8 Prep time: 0:20:00 Bake/Cook time: 1:25:00 Calories: 378 Fat: 33 grams Protein: 10 grams Carbohydrates: 12 grams Fiber: 5 grams Net Carbs: 7 grams 1 medium head cauliflower, broken into 2 florets (about 5 cups) 2 tablespoons olive oil 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 tablespoons unsalted butter 1 medium onion, chopped (about 1/2 cup) 3 cans (14.5 ounces each) cups reduced-sodium chicken broth 1 package (8 ounces) slivered almonds, toasted, 4 tablespoons reserved for garnish 1 cup heavy cream 1. Preheat oven to 450F. Toss cauliflower with oil, salt and pepper. Arrange on a baking sheet and roast 35 to 40 minutes, until browned, turning once during cooking time. Remove cauliflower from oven and set aside. 2. Heat butter in a large pot with lid over medium heat. Add onion and cook 5 minutes, until translucent. Add chicken broth, almonds and roasted cauliflower. Bring to a boil, reduce heat to low, cover and simmer 20 minutes. 3. In a food processor or blender, puree soup in batches until smooth (texture will remain a bit grainy). Return pureed soup to pot over low heat. Stir in cream and cook just to heat through. Season with salt and pepper to taste and garnish with reserved toasted almonds. Roasting cauliflower brings out its sweetness and imparts a nutty undertone, which is enhanced by the almonds. This rich, ivory-colored soup makes an elegant start to any meal. Atkins - Roasted Cauliflower and Almond Cream Soup Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to Atkins Diet __________________