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Cream of Cauliflower Soup

2 c Cooked cauliflower
1/4 c Finely chopped onion
1 tb + 1 tsp. margarine
1/2 c Low-fat yogurt
1 ts Pepper
2 c Cooking liquid from cauliflower
1 c Milk or skim milk
1 ts Salt
2 tb Chopped parsley


Combine 1 cup each cooked cauliflower and cooking liquid in electric blender or food processor. Cover, whirl until pureed. Transfer to bowl. Repeat with remaining cauliflower and cooking liquid. Saute onion in margarine in medium saucepan until softened, but not browned, about 2 minutes. Add cauliflower puree; stir to combine. Stir in skim milk, yogurt, salt and pepper. Place over low heat until heated through. Sprinkle with parsley.


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