Try this Cauliflower Soup with Sharp Cheddar and Thyme recipe, or contribute your own.
Suggest a better descriptionIn a medium Dutch oven or lidded saucepan, heat the butter and olive oil over a medium flame. Cook the onions until soft, about 5 minutes. Add the potatoes, cover, and cook until just beginning to soften, about 4 minutes. Uncover, stir in salt garlic, thyme and broth. Bring to a boil. Cook for two minutes, then check the potatoes to make sure they are tender. If so, add the cauliflower, cover and cook for another 5 minutes.
Remove from the heat and puree with an immersion or standing blender. Stir in half the cheddar cheese and the mustard. Taste for seasoning and add more salt as needed. Server in indivdual bowls, topped with remaining cheese and a good drizzle of olive oil.
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Serving Size: 1 Serving (57g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 179 | ||
Calories from Fat: 165 (92%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.4g | 25 % | |
Saturated Fat 11.1g | 55 % | |
Monounsaturated Fat 5.2g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 45.8mg | 14 % | |
Sodium 60.8mg | 2 % | |
Potassium 70.1mg | 2 % | |
Total Carbohydrate 3.9g | 1 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 3g | ||
Protein 0.9g | 1 % | |
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: 179
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