Try this Cauliflower-Cheese Soup recipe, or contribute your own.
Suggest a better descriptionPut the first 7 ingredients in a pot (potato through water). Bring to a boil, cover, and simmer 15 minutes. Let cool 10 minutes. Puree the entire mixture in the blender until smooth and creamy. Transfer to a kettle (double-boiler, if available) and whisk in cheddar, milk, dill weed, dill, mustard and pepper. Steam or saute in butter 1 1/2 cups more cauliflowerets. Add these to the soup. Just before serving whisk in 3/4 cup buttermilk. Serve topped with chopped scallions and extra cheese. Recipe by: Mollie Katzen, "Moosewood Cookbook" Posted to recipelu-digest by Karen Sonnessa
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Serving Size: 1 Serving (300g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 318 | ||
Calories from Fat: 178 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.8g | 26 % | |
Saturated Fat 12.4g | 62 % | |
Monounsaturated Fat 5.6g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 62.1mg | 19 % | |
Sodium 458.9mg | 16 % | |
Potassium 665.3mg | 18 % | |
Total Carbohydrate 18.1g | 5 % | |
Dietary Fiber 5g | 20 % | |
Sugars, other 13.1g | ||
Protein 19.3g | 28 % | |
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: 318
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