Break the cauliflower into florets, peel and chop garlic. Boil in chicken stock until very tender about 10 minutes
In the meantime, cook the bacon until crisp. drain on towel and mince
using immersion blender puree soup until smooth
season with salt, pepper, cream and serve with toppings of green onion, bacon, and cheese
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (5757g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 7447 (64%)|
|Amt Per Serving||% DV|
|Total Fat 827.4g||1103 %|
|Saturated Fat 252.2g||1261 %|
|Monounsaturated Fat 339.2g|
|Polyunsanturated Fat 165.5g|
|Cholesterol 3874.8mg||1192 %|
|Sodium 5247.1mg||181 %|
|Potassium 11526.6mg||303 %|
|Total Carbohydrate 41.7g||12 %|
|Dietary Fiber 15.7g||63 %|
|Sugars, other 26.1g|
|Protein 967g||1381 %|
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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: 11700
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