This is one of my all-time favorites. I actually enjoy this soup year round and always love it when I come home from a trip. Make this the day before and reheat slowly being careful not to break up all the cauliflower florets. Garnish with Parmesan cheese and serve. It’s easy to prepare and sure to please everyone!

Yield: Serves 6

Ingredients

• 1 large head of fresh cauliflower, cut florets into 1/2-inch pieces (Approximately 5 cups)
• 5 – 6 medium-sized carrots, chopped (approximately 1 cup)
• 4 large eggs
• 2 tablespoons of flour
• 8 cups chicken stock
• 1 chicken bouillon cube
• 1 bouquets garnis (celery, thyme, bay leaf, parsley, marjoram)
• 1 bay leaf
• 1/2 cup total Greek low-fat yogurt *
• Freshly ground pepper, for taste
• Jane’s Crazy Original Mixed-up Salt, for taste
• 2 tablespoons fresh parsley, flat, finely chopped
• 2 tablespoons freshly grated Parmesan cheese, for garnish, if desired

Instructions

1. Cut cauliflower and carrots and set aside.

2. In small mixing bowl, add eggs and flour and whisk until smooth.

3. In large saucepan add chicken stock, bouillon cube, bouquets garnis, and bay leaf and bring to a boil, then reduce heat to simmer, approximately 10 minutes. Remove bouquets garnis and bay leaf.

4. Add cauliflower and carrots and bring to a boil, approximately 10 minutes. Do not overcook.

5. Reduce heat to simmer and slowly stir in egg and flour mixture.

6. Place low-fat yogurt in small mixing bowl and add 3-4 tablespoons of the liquid from soup and whisk until smooth. Slowly stir in sour yogurt mixture into soup. Bring to a boil, and reduce heat immediately.

7. Add fresh ground pepper and Mixed-up Salt to taste. Garnish with chopped fresh flat parsley and fresh Parmesan cheese.

*Any non-fat yogurt can be used.