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Cream Of Cauliflower Soup Recipe
|Onion||1 Small, finely chopped|
|Celery stalk||1⁄2 , finely chopped|
|Garlic||1⁄2 Clove (2.5 gm), minced|
|Unbleached flour||2 Tablespoon|
|Chicken stock||4 Cup (64 tbs)|
|Cauliflower head||1 Large, coarsely chopped|
|Low fat milk||1⁄2 Cup (8 tbs)|
|Grated nutmeg||1⁄8 Teaspoon|
Serving size: Complete recipe
Calories 995 Calories from Fat 333
% Daily Value*
Total Fat 37 g57.5%
Saturated Fat 7.9 g39.5%
Trans Fat 0 g
Cholesterol 31.1 mg
Sodium 1735.3 mg72.3%
Total Carbohydrates 124 g41.4%
Dietary Fiber 26.1 g104.2%
Sugars 48.7 g
Protein 51 g101.9%
Vitamin A 26.4% Vitamin C 723.3%
Calcium 41.8% Iron 43.3%
*Based on a 2000 Calorie diet
Microwave on high for 1 to 2 minutes, or until the margarine or butter is melted.
Stir in the flour.
Add the stock and cauliflower.
Cover with a lid and microwave on high for 10 to 15 minutes, or until the cauliflower is tender.
Let stand for 10 minutes.
Working in batches, puree in a food processor or blender on medium speed until smooth.
Return to the casserole and stir in the milk and nutmeg.
Microwave on high for 2 to 3 minutes, or until hot.
Sprinkle with the chives.