Cauliflower soup with celery
Melt the knob of butter in a saucepan, add the onion, celery and garlic and cook gently until the onion is slightly softened.
Add the cauliflower, season with salt and ground white pepper, cover and leave to cook very gently for 5-10 minutes.
Add the stock and a splash of white wine and season with more white pepper. Cook gently for another 5-10 minutes. Add about 100ml milk and the double cream, stir and bring to the boil. Reduce the heat and simmer a little longer until all the vegetables are soft.
Transfer the mixture to a food processor and blend until smooth, adding a little more milk if it is too thick for your taste.
Serve in soup bowls, sprinkled with the smoked paprika.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (594g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 545 | ||
Calories from Fat: 419 (77%) | ||
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Amt Per Serving | % DV | |
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Total Fat 46.5g | 62 % | |
Saturated Fat 29.2g | 146 % | |
Monounsaturated Fat 12g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 121.5mg | 37 % | |
Sodium 399.1mg | 14 % | |
Potassium 1307.6mg | 34 % | |
Total Carbohydrate 30.3g | 9 % | |
Dietary Fiber 10.9g | 44 % | |
Sugars, other 19.4g | ||
Protein 8.4g | 12 % | |
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: 545
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