Cauliflower Soup

Cauliflower Soup                         2 Tblsp butter                                                1 large onion, finely chopped 1 lb cauliflower florets (about 5 cups)        1 Tblsp thinly sliced chives 28-30 oz. low-salt chicken broth                  ¼ cup Pecorino Romano Cheese Melt butter in large saucepan.  Add onion and cook about 8 minutes until tender.  Add cauliflower.  Saute 2 minutes.  Add broth.  Cover and simmer for about 25 minutes or until cauliflower is soft.  Add cheese.  In batches, puree soup in food processor.  Bring to simmer. Add chives and serve.  Season with salt and pepper if desired.  (Add red pepper flakes for a little zip!) Nutrition : If divided among 8 bowls, each bowl contains 56 calories

This recipe came from www. epicurious.com