Try this Cauliflower Soup w/ Sharp Cheddar & Thyme recipe, or contribute your own.
Suggest a better description1) In 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 the 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.
2) Remove from the heat and puree with an immersion or standing blender. Stir in half of the cheddar cheese and the mustard. Taste for seasoning and add more salt as needed.
3) Serve in individual bowls, topped with the remaining cheese and a good drizzle of olive oil.
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Serving Size: 1 Serving (228g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 252 | ||
Calories from Fat: 124 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.7g | 18 % | |
Saturated Fat 7g | 35 % | |
Monounsaturated Fat 5.3g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 30.7mg | 9 % | |
Sodium 202.4mg | 7 % | |
Potassium 674.5mg | 18 % | |
Total Carbohydrate 24.8g | 7 % | |
Dietary Fiber 3.6g | 14 % | |
Sugars, other 21.3g | ||
Protein 9.4g | 13 % | |
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: 252
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