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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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