Cauliflower Soup Recipe
Servings: 1
Ingredients
- 1 sm Cauliflower - 1 1/4 pound
- 1 sm Onion, thinly sliced
- 1/4 tsp Dry thyme leaves
- 2 c. Chicken broth
- 2 Tbsp. Butter or possibly margarine
- 1 Tbsp. All-purpose flour
- 1 dsh Grnd mace or possibly nutmeg
- 1 dsh White pepper
- 2 c. Half and half, (light cream)
- 1/2 c. Shredded Fontina cheese Minced parsley, for garnish
Directions
- Cut out cauliflower core, remove outer leaves, separate into small flowerets. Combine cauliflower in medium saucepan with onion, thyme and chicken broth. Bring to boil. Reduce heat. Simmer, partially covered, till cauliflower is tender, abut 10 min. Remove and reserve about 1/3 of the cauliflower. Transfer remaining cauliflower mix to food processor or possibly blender. Whirl till smoothly pureed. In 3 to 4 qt saucepan, heat butter over medium heat; stir in flour, salt, mace (or possibly nutmeg), and pepper. Cook till bubbly. Remove from heat. Gradually fold in half and half. Cook, stirring constantly, till mix boils. Blend in cauliflower puree and cheese. Heat, stirring occasionally, till steaming and cheese melts. Add in reserved cauliflower. Cook till heated through, about 3 min. Serve sprinkled with parsley.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1214g | |
| Calories 1159 | |
| Calories from Fat 847 | 73% |
| Total Fat 96.39g | 120% |
| Saturated Fat 59.86g | 239% |
| Trans Fat 0.0g | |
| Cholesterol 303mg | 101% |
| Sodium 1576mg | 66% |
| Potassium 1468mg | 42% |
| Total Carbs 41.33g | 11% |
| Dietary Fiber 6.0g | 20% |
| Sugars 6.81g | 5% |
| Protein 36.73g | 59% |
