START TO FINISH: 30 minutes MAKES 6 servings
• 1 cup chopped green onions (8)
• 1 tablespoon olive oil
• 5 cups chicken-flavor vegetable broth
• 5 cups small cauliflower florets (1 pound)
• 1⁄4 cup all-purpose flour
• 1 cup shredded cheddar cheese (4 ounces)
• 1 cup shredded American cheese (4 ounces)
• 1 tablespoon snipped fresh chervil or parsley
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon ground nutmeg
• 1⁄4 teaspoon cracked black pepper
1. In a large saucepan cook green onions in hot oil about 2 minutes or until tender. Carefully add 4 cups of the broth. Bring to boiling. Add cauliflower. Return to boiling; reduce heat. Simmer, uncovered, for 6 to 8 minutes or until cauliflower is just tender.
2. In a small bowl whisk together flour and the remaining 1 cup chicken broth. Stir into saucepan. Cook and stir until slightly thickened and bubbly. Cook and stir for 2 minutes more.
3. Remove from heat. Gradually add cheddar cheese and American cheese, stirring until cheese melts. Stir in chervil, salt, nutmeg, and pepper.
PER SERVING: 223 cal., 15 g total fat (8 g sat. fat), 38 mg chol., 1,080 mg sodium, 12 g carb., 3 g fiber, 12 g pro.
