Try this Cream of Cauliflower Soup recipe, or contribute your own.
Suggest a better descriptionMelt the butter and sauté the onions and celery in a large saucepan until limp.
Combine broth and cauliflower with onions and celery; simmer until cauliflower is tender.
Use a slotted spoon to transfer vegetables into blender and then pour in as much of the broth to fill - purée.
Pour mixture back into saucepan.
Stir in cream, salt, pepper and cayenne pepper to taste.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1414g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 2815 | ||
Calories from Fat: 1801 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 200.1g | 267 % | |
Saturated Fat 62.5g | 312 % | |
Monounsaturated Fat 80.7g | ||
Polyunsanturated Fat 40.3g | ||
Cholesterol 966.2mg | 297 % | |
Sodium 1002.8mg | 35 % | |
Potassium 2803.6mg | 74 % | |
Total Carbohydrate 9g | 3 % | |
Dietary Fiber 3.9g | 15 % | |
Sugars, other 5.1g | ||
Protein 231.6g | 331 % | |
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: 2815
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