Try this Curried Cream of Cauliflower and Apple Soup recipe, or contribute your own.
Suggest a better descriptionThe following recipe is from "Cooking with Daniel Boulud," by noted New York chef Daniel Boulud (Random House, 1993, $40), who notes in the introduction that "this soup can be made into a more complete meal by adding slices of cooked lobster or shrimp." Warm the chicken stock over medium heat. Melt the butter in a cast-iron pot over medium-low heat. Add the onions, curry powder and saffron and sweat for 2 minutes, stirring often. Add the sliced apple and sweat for another 5 minutes, stirring often. Add the cauliflower and warm chicken stock and bring to a boil. Boil until the cauliflower is tender when pierced with a knife, approximately 20 minutes. Add the cream and cook for 3 more minutes. Salt and pepper to taste. Transfer the soup in batches to a blender or food processor and puree at high speed until very smooth. Keep warm until ready to serve or refrigerate when cool and reheat just before serving. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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Serving Size: 1 Serving (276g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 210 | ||
Calories from Fat: 143 (68%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.9g | 21 % | |
Saturated Fat 9g | 45 % | |
Monounsaturated Fat 4.8g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 41.5mg | 13 % | |
Sodium 346mg | 12 % | |
Potassium 292mg | 8 % | |
Total Carbohydrate 10.6g | 3 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 10.1g | ||
Protein 6.5g | 9 % | |
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: 210
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