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Cream of Cauliflower Soup Recipe
|Butter||1⁄4 Cup (4 tbs)|
|Onion||2 Tablespoon, chopped|
|Celery stalks||3 , minced|
|Chicken stock||4 Cup (64 tbs)|
|Heavy cream||2 Cup (32 tbs)|
|Cheddar cheese||3 Ounce, grated|
Calories 1477 Calories from Fat 1162
% Daily Value*
Total Fat 132 g203.2%
Saturated Fat 80.4 g402%
Trans Fat 0 g
Cholesterol 448.4 mg
Sodium 1389.3 mg57.9%
Total Carbohydrates 46 g15.3%
Dietary Fiber 9.9 g39.6%
Sugars 18.1 g
Protein 35 g70.4%
Vitamin A 103% Vitamin C 272.2%
Calcium 58.7% Iron 17.3%
*Based on a 2000 Calorie diet
2. Break off florets. Put stems in food processor or blender with enough of the steaming water to blend into a paste.
3. Saute onions and celery in butter until tender. Add chicken stock, nutmeg, paprika and cauliflower paste, bring to a boil.
4. Reduce heat and add cream and cauliflower florets, heat but do not boil for about 2 minutes.
5. Serve with cheese as a garnish.