Try this Cream of Cauliflower Soup recipe, or contribute your own.
Suggest a better descriptionDrop cauliflowerets into boiling water. Boil uncovered for 6 minutes. Remove from heat, break up with a fork, but do not mash. Add chicken broth and salt to cauliflower and its cooking water and heat gently. In another saucepan melt the butter, blend in the flour thoroughly until smooth. Add water gradually and heat until mixture boils and thickens. Stir in the cream and add to cauliflower. Add onion, stir to blend, heat to boiling and serve garnished with parsley. 4 servings Posted to recipelu-digest Volume 01 Number 358 by ncanty@juno.com (Nadia I Canty) on Dec 11, 1997
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Serving Size: 1 Serving (1034g) | ||
Recipe Makes: 1 | ||
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Calories: 1227 | ||
Calories from Fat: 1009 (82%) | ||
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Amt Per Serving | % DV | |
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Total Fat 112.1g | 149 % | |
Saturated Fat 69.6g | 348 % | |
Monounsaturated Fat 31.6g | ||
Polyunsanturated Fat 4.5g | ||
Cholesterol 387.1mg | 119 % | |
Sodium 701.9mg | 24 % | |
Potassium 1317.9mg | 35 % | |
Total Carbohydrate 47.4g | 14 % | |
Dietary Fiber 10.1g | 40 % | |
Sugars, other 37.3g | ||
Protein 16.4g | 23 % | |
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: 1227
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