1. In a medium saucepan, heat the oil and sauté the onions and garlic over medium heat for 3 to 5 minutes or until onions are translucent.
    
2. Add the cauliflower, potato, chicken stock, salt, and pepper. Bring to a simmer, reduce the heat to low, cover with a lid, and continue to cook at a low simmer for 15 to 18 minutes until vegetables are very tender (fresh cauliflower will take longer to cook).
    
3. Working in batches, transfer the soup to a food processor or jar of a blender and puree until smooth.
    
4. Return soup to the pan, add horseradish and the Glucerna Homemade Vanilla Shake, and stir until hot. (Do not bring to a boil.)
    
5. Serve with a sprinkle of chopped chives or parsley.

NUTRITION FACTS
Serving Size 1 cup	Amount Per Serving	%DV*
	Total Fat 4.5g	7%
	Saturated Fat 0.5g	3%
Calories 140	Cholesterol 15mg	5%
Calories from Fat 40	Sodium 430mg	18%
	Total Carbohydrate 18g	6%
	Dietary Fiber 3g	14%
	Sugars 4g
	Protein 7g
Vitamin A 4% Vitamin C 60% Calcium 4% Iron 4%

© 2008 Abbott Laboratories