Try this Golden Cauliflower Soup recipe, or contribute your own.
Suggest a better descriptionIn medium saucepan, cook cauliflower in 1 cup water until tender. Reserve 1 cup cooked flowerets. In blender or food processor, blend remaining cauliflower and liquid; set aside. In large heavy saucepan, cook onion in margarine until tender; stir in flour. Gradually add remaining 1 cup of water, milk , and bouillon, stirring until well blended and thickened. Add cheese, pureed cauliflower, reserved flowerets and nutmeg; cook and stir until cheese melts and mixture is hot ( do not boil). Serve garnished with green onion. Refrigerate leftovers. Posted to Bakery-Shoppe Digest V1 #411 by Skeeter
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Serving Size: 1 Serving (52g) | ||
Recipe Makes: 1 1/2 to 2-q | ||
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Calories: 116 | ||
Calories from Fat: 95 (82%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.6g | 14 % | |
Saturated Fat 2g | 10 % | |
Monounsaturated Fat 4g | ||
Polyunsanturated Fat 3.1g | ||
Cholesterol 2.4mg | 1 % | |
Sodium 86.5mg | 3 % | |
Potassium 27.9mg | 1 % | |
Total Carbohydrate 4.7g | 1 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 4.5g | ||
Protein 1g | 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: 116
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