Cauliflower Cheese Soup
|Cauliflower||1 Small, cut into florets|
|Vegetable stock/Water||16 Fluid Ounce (500 Milliliter / 2 Cups)|
|Onion||1 , sliced|
|All purpose flour||1 Tablespoon|
|Milk||8 Fluid Ounce (1 Cup / 250 Milliliter)|
|Grated cheese||2 Ounce, grated (1/2 Cup / 60 Gram)|
|Croutons||1⁄2 Cup (8 tbs)|
|Snipped chives||1 Tablespoon|
Simmer cauliflower, stock, onion and bay leaf for 20 minutes or until cauliflower is tender.
Remove bay leaf.
Process cauliflower mixture in a food processor or blender until smooth.
Melt butter in a large saucepan.
Blend in flour.
Cook 1 minute.
Remove from heat.
Gradually blend in milk.
Return to heat.
Bring to the boil, stirring constantly until sauce boils and thickens.
Simmer for 3 minutes.
Blend in puree, cream, cheese and seasonings.
Serving size: Complete recipe
Calories 931 Calories from Fat 431
% Daily Value*
Total Fat 49 g75.3%
Saturated Fat 29.2 g146.1%
Trans Fat 0 g
Cholesterol 134.5 mg44.8%
Sodium 2138.9 mg89.1%
Total Carbohydrates 86 g28.5%
Dietary Fiber 21.3 g85.2%
Sugars 32.9 g
Protein 46 g92.9%
Vitamin A 39.9% Vitamin C 476.9%
Calcium 109.7% Iron 29.9%
*Based on a 2000 Calorie diet