Try this Cream of Cauliflower Soup #2 recipe, or contribute your own.
Suggest a better descriptionCook all ingredients, except cream, over medium heat for 20 minutes or until cauliflower is tender. Transfer to blender and blend until smooth, adding cream. Serve hot. ARKANSAS DEMOCRAT, 2/3/1988 From a collection of my mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, G Internet.
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Serving Size: 1 Serving (550g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 246 | ||
Calories from Fat: 102 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.3g | 15 % | |
Saturated Fat 5g | 25 % | |
Monounsaturated Fat 4.4g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 34.8mg | 11 % | |
Sodium 694.3mg | 24 % | |
Potassium 596.6mg | 16 % | |
Total Carbohydrate 22.5g | 7 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 21.6g | ||
Protein 13g | 19 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 246
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