Roasted Cauliflower And Shallot Soup

• 1 whole Cauliflower, Chopped
• 3 whole Shallots, Peeled
• 3 ounces, weight Chopped, Speck
• 2 Tablespoons Extra Virgin Olive Oil
• Salt And Pepper
• 1-1/2 cup Low Fat Milk
• 1 cup Low Fat Greek Yogurt
• 2-1/2 cups Low Sodium Chicken Broth

1. Preheat oven to 425u0b0F.
2. In a large bowl, toss together the cauliflower, shallots, speck and olive oil. Spread the mixture evenly on a large sheet pan and sprinkle generously with salt and pepper. Bake in a 425u0b0F oven for 20-25 minutes or until the cauliflower is tender.
3. Remove from the oven and transfer half the mixture to the food processor and pulse until finely chopped. Transfer the chopped mixture to a bowl and repeat with the remaining cauliflower mixture. Return everything to the food processor and add the milk and yogurt. Process the mixture until almost smooth.
4. Pour the mixture to a large saucepan and stir in the chicken broth. Cook over medium heat until heated through, approximately 10 minutes. Season with salt and pepper to taste.
5. Serve immediately.

cauliflower, shallots, speck, olive oil, salt, low fat milk, low fat, chicken broth

Taken from tastykitchen.com/recipes/soups/roasted-cauliflower-and-shallot-soup/ (may not work)