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Cream of Cauliflower Soup

Western.Chefs's picture
Ingredients
  Butter 4 Tablespoon
  Cauliflower head 1 , separated into florets
  Onion 1 Small, chopped
  White stock 625 Milliliter (2 1/2 Cups)
  Bechamel sauce 250 Milliliter (1 Cup)
  Cream 125 Milliliter (1/2 Cup)
  Salt To Taste
  Pepper To Taste
Directions

Melt the butter in a large pan.
Add the cauliflower florets and the onion and cook for a few minutes until the onion is softened.
Add the stock and simmer for about 15 minutes or until the cauliflower is tender.
Remove the pan from the heat.
Puree the soup in a blender or rub through a sieve.
Return the soup to the pan.
Stir in the bechamel sauce, cream, and salt and pepper to taste.
Reheat the soup and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Cauliflower
Interest: 
Healthy
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
4

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Average: 4.5 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 369 Calories from Fat 169

% Daily Value*

Total Fat 19 g29.2%

Saturated Fat 10.5 g52.5%

Trans Fat 0 g

Cholesterol 41 mg13.7%

Sodium 659.1 mg27.5%

Total Carbohydrates 41 g13.6%

Dietary Fiber 4.8 g19.4%

Sugars 19.4 g

Protein 11 g21.7%

Vitamin A 11.8% Vitamin C 136.3%

Calcium 19.8% Iron 5.4%

*Based on a 2000 Calorie diet

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Cream Of Cauliflower Soup Recipe