Cauliflower Soup with
Parmesan Cheese Crisps

A creamy, rich soup that tastes just as good as a leftover. The upscale crisp adds a touch of restaurant-style class. If you like a little spice, add ¼ teaspoon of hot paprika to the soup and a sprinkle on top of the cheese before baking the crisps.


NUTRITIONAL INFORMATION:
PER SERVING

Calories: 140
Fat: 5g
Protein: 9g
Carbohydrate: 13g
Fiber: 2g
Cholesterol: 15mg
Sodium: 380 mg
Sugars: 6g

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Ingredients:

Soup
1 head cauliflower, broken into florets
1 quart chicken stock
½ cup fat-free half and half
3 tablespoons sour cream
Salt and pepper to taste
½ cup freshly grated Parmesan cheese

Parmesan Crisps

6 heaping tablespoons parmesan cheese

PREPARATION:
Soup
1. Boil cauliflower florets in chicken stock until tender.

2. Place drained cauliflower, half and half, sour cream, salt and pepper in a blender and allow to cool for 5 minutes. Once blended, return mixture to the pot. (Or use an immersion blender in the pot). 

3. Stir in ½ cup Parmesan until melted.

Parmesan Crisps
1. Heat oven to 400°.

2. Line a baking sheet with parchment paper. Spoon heaping tablespoons of cheese onto pan with plenty of room between spoonfuls. Pat cheese down lightly.

3. Bake 3-5 minutes or until golden. Do not over-bake the cheese. Cool before removing and serving.



Serves 6







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