Cheese and Trees Soup
Recipe By :Lindsay Hartman
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon butter
1 small onion -- chopped
1/2 cup water
2 chicken bouillon cubes
10 ounces frozen broccoli flowerets -- thawed and
drained
10 ounces frozen cauliflower -- chopped, thawed and
drained
1/2 teaspoon salt
pepper -- to taste
1 cup shredded cheddar cheese
Melt butter in a medium saucepan. Add onion and cook 5 minutes, stirring.
Meanwhile, chop cauliflower into "potato-like" chunks. Add cauliflower, water,
and boullion cubes to the saucepan; increase heat to medium-high. Bring to
boil, reduce heat; cover and cook until cauliflower is just tender, about 7
minutes.
Using a slotted spoon, remove 1 cup of cauliflower and set aside.
Pour remaining contents of the pan into a blender. Holding the lid down
tightly, blend until smooth.
Return mixture to the saucepan and place over medium heat. Stir in reserved
cauliflower, broccoli, salt and pepper. Heat until warmed through. Sprinkle
servings with cheddar cheese.
Cuisine:
"Soups"
Source:
"Adapted from Working Mother magazine"
Start to Finish Time:
"0:45"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 192 Calories; 13g Fat (57.6% calories
from fat); 11g Protein; 10g Carbohydrate; 4g Dietary Fiber; 38mg Cholesterol;
874mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 2 Vegetable; 2 Fat.