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Cream Of Cauliflower Soup

Microwaverina's picture
  Onion 1 Small, finely chopped
  Celery stalk 1⁄2 , finely chopped
  Garlic 1⁄2 Clove (2.5 gm), minced
  Margarine/Butter 2 Tablespoon
  Unbleached flour 2 Tablespoon
  Chicken stock 4 Cup (64 tbs)
  Cauliflower head 1 Large, coarsely chopped
  Low fat milk 1⁄2 Cup (8 tbs)
  Grated nutmeg 1⁄8 Teaspoon

In a 2 1/'2-quart casserole, combine the onions, celery, garlic, and margarine or butter.
Microwave on high for 1 to 2 minutes, or until the margarine or butter is melted.
Stir in the flour.
Add the stock and cauliflower.
Cover with a lid and microwave on high for 10 to 15 minutes, or until the cauliflower is tender.
Let stand for 10 minutes.
Working in batches, puree in a food processor or blender on medium speed until smooth.
Return to the casserole and stir in the milk and nutmeg.
Microwave on high for 2 to 3 minutes, or until hot.
Sprinkle with the chives.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 995 Calories from Fat 333

% Daily Value*

Total Fat 37 g57.5%

Saturated Fat 7.9 g39.5%

Trans Fat 0 g

Cholesterol 31.1 mg10.4%

Sodium 1735.3 mg72.3%

Total Carbohydrates 124 g41.4%

Dietary Fiber 26.1 g104.2%

Sugars 48.7 g

Protein 51 g101.9%

Vitamin A 26.4% Vitamin C 723.3%

Calcium 41.8% Iron 43.3%

*Based on a 2000 Calorie diet

Cream Of Cauliflower Soup Recipe