Melt 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.
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|Serving Size: 1 Serving (1414g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1801 (64%)|
|Amt Per Serving||% DV|
|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 %|
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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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