Try this Curried Cream of Cauliflower Soup recipe, or contribute your own.
Suggest a better descriptionWarm the chicken stock over medium heat. Melt the butter in a cast-iron pot over medium-low heat. Add the onions, curry powder, and saffron and sweat for 2 minutes, stirring often. Add the sliced apple and sweat for another 5 minutes, stirring often. Add the cauliflower and warm chicken stock and bring to a boil. Boil until the cauliflower is tender when pierced with a knife, approximately 20 minutes. Add the cream and cook for 3 more minutes. Salt and pepper to taste. Transfer the soup in batches to a blender or food processor and puree at high speed until very smooth. Keep warm until ready to serve or refrigerate when cool and reheat just before serving. Garnish with the minced chives. Posted to MM-Recipes Digest V3 #320 Date: Fri, 22 Nov 1996 18:18:40 -0000 From: "femorgan"
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Serving Size: 1 Serving (724g) | ||
Recipe Makes: 4 | ||
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Calories: 397 | ||
Calories from Fat: 196 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.8g | 29 % | |
Saturated Fat 11.3g | 56 % | |
Monounsaturated Fat 7.3g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 66.6mg | 20 % | |
Sodium 773.1mg | 27 % | |
Potassium 1026.9mg | 27 % | |
Total Carbohydrate 36.9g | 11 % | |
Dietary Fiber 5.8g | 23 % | |
Sugars, other 31.1g | ||
Protein 15.9g | 23 % | |
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: 397
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