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Cream of Cauliflower Soup

2 tb Canola oil
1 c Onion, coarsely chopped
1/2 c Rice
2 lb Cauliflower (1 head), cored and broken into florets
6 c Water or vegetable stock
Salt to taste
1/4 ts Ground white pepper
2 c Non-fat milk
Parsely, finely chopped (for garnish)


Heat the oil in a stock pot large enough to hold all of the ingredients. Briefly saute the onions until they are tender. Add the remaining ingredients, except the milk and parsley. Simmer, covered, until the rice and vegetables are tender, 20 to 30 minutes. Puree the soup in a food processor or blender. Add the milk, taste and adjust the seasonings.

To serve, return to the pot and heat thoroughly, but do not boil. Or, chill and serve in iced bowls or cups. Garnish with chopped parsley.

Makes 8 servings.


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