Try this The Bakerys Cream of Cauliflower Soup recipe, or contribute your own.
Suggest a better descriptionIn Dutch oven cook onion in oil, stirring often, 5 minutes or until tender. Add celery and carrot and cook, stirring often, 2 minutes. Stir in cauliflower and half of the parsley. Reduce heat to low; cover and cook stirring occasionally, 15 minutes. Add broth and spices which have been tied into cheesecloth; bring to boil over medium heat. Reduce heat; cover and simmer 5 minutes. Meanwhile melt butter in heavy 2 quart saucepan. Stir in flour to make a thick paste. beating with wire whisk, gradually add milk. Cook and beat until thickened and smooth. Remove from heat; stir in half and half. Stir sauce into simmering soup. Season with salt and simmer about 15 minutes or until cauliflower is tender. Do not over- cook. Just before serving, remove spices. Mix about 1/3 cup soup into sour cream. Stir sour cream mixture into soup. Reheat; sprinkle with remaining parsley. About 250 calories per 1 cup serving. from the Friendly-Freezer Mailing-list by "Libby"
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Serving Size: 1 Serving (384g) | ||
Recipe Makes: 8 | ||
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Calories: 285 | ||
Calories from Fat: 181 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.1g | 27 % | |
Saturated Fat 10.9g | 54 % | |
Monounsaturated Fat 6.2g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 50.1mg | 15 % | |
Sodium 820mg | 28 % | |
Potassium 499.2mg | 13 % | |
Total Carbohydrate 21.2g | 6 % | |
Dietary Fiber 3.1g | 12 % | |
Sugars, other 18.1g | ||
Protein 7g | 10 % | |
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: 285
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