Ingredients:
1 tablespoon olive oil
1 cup chopped green onion
4 cups chicken broth
2 packages (8 ounces each) fresh cauliflowerets
1/4 cup all-purpose flour
1-1/2 cups shredded pepper-Jack cheese (6
ounces)
1/4 cup roasted red peppers
1/2 teaspoon salt (optional)
1/4 teaspoon hot-pepper sauce
1. Heat oil in a large saucepan over medium heat. Add green onions and saute about 3
minutes or until tender. Add 3 cups broth; bring to boiling. Add cauliflowerets; return to
boiling. Reduce heat to medium-low; cook about 6 minutes or until cauliflower is almost
tender.
2. Whisk together flour and remaining 1 cup chicken broth in a small bowl. Stir into
saucepan. Bring to boiling; cook, stirring occasionally, 2-3 minutes or until soup is
thickened.
3. Remove soup from heat. Add cheese, stirring until melted. Stir in roasted red peppers,
salt if using and hot-pepper sauce, breaking up red peppers with a wooden spoon.
Nutritional Information (Per Serving)
Calories: 294
Protein: 15 g
Fat: 15 g
Carbohydrates: 14 g
Exchanges: 1 Starch, 2 Medium-Fat Meat, 1 Fat
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