1 T. butter
\n2\/3 C. minced shallots (about 4 large)
\n1\/2 C. sliced celery
\n2 (14 1\/2-oz.) cans vegetable broth
\n1 1\/2 C. water
\n6 C. finely chopped cauliflower florets (about 1 head)
\n2 C. finely chopped red bell pepper (about 2 medium)
\n1 C. finely chopped peeled red potato
\n1 bay leaf
\n1 C. 2 percent reduced-fat milk
\n1\/2 tsp. black pepper
\n3 T. minced fresh or 1 T. dried basil
\n5 T. fat-free sour cream<\/p>\n
Melt the butter in a Dutch oven over medium heat. Add shallots and celery; cook five minutes, stirring constantly. Add broth and water; bring to a boil. Add cauliflower, bell pepper, potato and bay leaf; return to a boil. Reduce heat, and simmer 20 minutes or until potato is tender. Stir in milk and black pepper. Cool slightly; discard bay leaf. Place one and a half C. soup in a blender or food processor; process until smooth. Pour the pureed soup into a large bowl. Repeat the procedure with an additional one and a half C. soup. Add the remaining soup to the pureed soup, and stir in basil. Return the soup to the pan, and bring to a boil over medium-high heat, stirring frequently. Remove from heat. Spoon two C. soup into each of five bowls; top each serving with one T. sour cream.<\/p>\n
Yield: 5 servings
\nCalories: 168
\nFat: 5.7g
\nFiber: 5.3<\/p>\n","protected":false},"excerpt":{"rendered":"
1 T. butter 2\/3 C. minced shallots (about 4 large) 1\/2 C. sliced celery 2 (14 1\/2-oz.) cans vegetable broth 1 1\/2 C. water 6 C. finely chopped cauliflower florets (about 1 head) 2 C. finely chopped red bell pepper (about 2 medium) 1 C. finely chopped peeled red potato 1 bay leaf 1 C. 2 percent reduced-fat milk 1\/2 tsp. black pepper 3 T. minced fresh or 1 T. dried basil 5 T. fat-free sour cream Melt the butter…<\/p>\n