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Cream of Cauliflower Soup Recipe
|Water||3 Cup (48 tbs)|
|Chicken broth||3 Cup (48 tbs)|
|Celery||1 1⁄2 Cup (24 tbs), minced|
|Onions||1 1⁄2 Cup (24 tbs), minced|
|Sesame seed||2 Tablespoon|
|Heavy cream||2 Cup (32 tbs)|
|Milk||2 Cup (32 tbs)|
|Shredded cheese||1 Cup (16 tbs)|
Calories 507 Calories from Fat 350
% Daily Value*
Total Fat 40 g61.3%
Saturated Fat 23.7 g118.4%
Trans Fat 0 g
Cholesterol 125.8 mg
Sodium 827.1 mg34.5%
Total Carbohydrates 26 g8.8%
Dietary Fiber 5.8 g23.3%
Sugars 9.4 g
Protein 15 g30.1%
Vitamin A 28.3% Vitamin C 136.9%
Calcium 37% Iron 11.2%
*Based on a 2000 Calorie diet
Stage2- Remove 2 cups cauliflower and set aside.
Stage3-In another pot, melt butter. Add onion and celery and cook 8-10 minutes until tender but not brown.
Stage4-Add flour, stirring constantly; cook over medium flame a few minutes without browning.
Stage5-Cover and set aside. To cauliflower and stock, add cream, milk, salt, and pepper.
Stage6-Heat soup just until boiling point, but don't boil.
Stage7-Pour hot soup into flour mixture, stirring constantly.
Stage8-Cook until thick. Puree soup in blender; add reserved cauliflower and cheese.