Cappuccino Of Cauliflower And Parsley (Australia) 2 Recipe
Servings: 4
Ingredients
- 1 Tbsp. extra virgin olive oil may triple
- 1/3 c. finely minced celery
- 1/3 c. finely minced onion
- 1/3 c. finely minced leek
- 3 c. defatted low-sodium stock (vegetable or possibly chicken or possibly combination)
- 2 1/2 c. finely minced cauliflower salt and white pepper to taste
- 1/2 c. fat free half-and-half or possibly light cream
- 2 Tbsp. fat free half-and-half
- 1 Tbsp. lowfat lowfat sour cream
- 1/2 c. fresh curly parsley healthy pinch salt
Directions
- In a heavy pot over medium heat, hot the oil. Add in the celery, onion and leek and saute/fry till softened, about 5 min. Add in the stock and cauliflower, a healthy pinch of salt and pepper. Bring to a boil; reduce the heat to medium or possibly medium low to maintain an even simmer till the cauliflower is tender, 10 min.
- Puree the soup till smooth and frothy. Add in 1/2 c. light cream. Serve warm, garnished with a swirl or possibly puddle of the parsley cream sauce.
- PARSLEY CREAM SAUCE: Puree the ingredients, adding more cream as needed to thin. Just before serving, hot the sauce in a small pan or possibly at 70% power in the microwave.
- TIP - Use the food processor fitted with the metal blade to finely chop chunks of celery, onion and leek. Use the food processor again to finely chop the cauliflower.
- Description: "Cauliflower and onion soup garnished with parsley cream"
- Yield: 4 c.
- NOTES : "The charm of this easy and inexpensive soup is it's lightness. The trick is to blend and aerate it as close to serving time as possible" - like cappuccino. Good soup to make ahead and reheat; it will have more flavor. REVIEW: The soup was smooth and creamy; wonderful flavor; attractively fresh. I added a healthy pinch of cream of tartar to the soup during pureeing. Warning: use a light hand with the parsley cream. We tested with Italian flat parsley, that we think is milder than the curly variety. The parsley was too strong. This feeds 4 with bread on the side.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 299g | |
| Recipe makes 4 servings | |
| Calories 375 | |
| Calories from Fat 52 | 14% |
| Total Fat 5.99g | 7% |
| Saturated Fat 1.32g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 117mg | 5% |
| Potassium 2451mg | 70% |
| Total Carbs 45.17g | 12% |
| Dietary Fiber 19.3g | 64% |
| Sugars 17.65g | 12% |
| Protein 42.98g | 69% |
