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Cream of Cauliflower Soup Recipe
|Cauliflower head||1 , separated into florets|
|Onion||1 Small, chopped|
|White stock||625 Milliliter (2 1/2 Cups)|
|Bechamel sauce||250 Milliliter (1 Cup)|
|Cream||125 Milliliter (1/2 Cup)|
Calories 369 Calories from Fat 169
% Daily Value*
Total Fat 19 g29.2%
Saturated Fat 10.5 g52.5%
Trans Fat 0 g
Cholesterol 41 mg
Sodium 659.1 mg27.5%
Total Carbohydrates 41 g13.6%
Dietary Fiber 4.8 g19.4%
Sugars 19.4 g
Protein 11 g21.7%
Vitamin A 11.8% Vitamin C 136.3%
Calcium 19.8% Iron 5.4%
*Based on a 2000 Calorie diet
Add the cauliflower florets and the onion and cook for a few minutes until the onion is softened.
Add the stock and simmer for about 15 minutes or until the cauliflower is tender.
Remove the pan from the heat.
Puree the soup in a blender or rub through a sieve.
Return the soup to the pan.
Stir in the bechamel sauce, cream, and salt and pepper to taste.
Reheat the soup and serve.