Creamy Cauliflower Soup With Light Cream
|Cauliflower||1 Large, divided into florets|
|Onion||1 Small, finely chopped|
|All purpose flour||2 Tablespoon (Plain Flour)|
|Milk||2 Cup (32 tbs)|
|Dried mixed herbs||1⁄2 Teaspoon|
|Grated nutmeg||1⁄4 Teaspoon|
|Light cream||1⁄4 Cup (4 tbs) (Single)|
|Fresh dill||1 Tablespoon|
Put the cauliflower florets and onion into a casserole with 3/4 cup (200 ml/7 fl oz) water.
Cover and cook onhigh for 8 minutes.
Drain and set aside the liquid.
Set half the cauliflower aside and puree the remainder.
In a large bowl, heat the butter onhigh for 1/2 -1 minute.
Stir in the flour and add the milk and reserved liquid from the vegetables, a little at a time.
Add the turmeric, herbs, salt, pepper and nutmeg.
Heat onhigh for 5 minutes, stirring twice.
Stir in the pureed cauliflower and reserved florets.
Heat onhigh for 3-5 minutes, stirring once.
Taste and adjust seasoning; add extra liquid if the soup is too thick.
Mix the egg yolk and cream together lightly and add to the soup, stirring constantly.
Reheat onhigh for 2 minutes and then serve, garnished with chopped dill.
Serving size: Complete recipe
Calories 1320 Calories from Fat 756
% Daily Value*
Total Fat 86 g131.8%
Saturated Fat 51.2 g256.2%
Trans Fat 0 g
Cholesterol 418.8 mg139.6%
Sodium 921.8 mg38.4%
Total Carbohydrates 114 g38%
Dietary Fiber 26.9 g107.4%
Sugars 51.6 g
Protein 42 g84.2%
Vitamin A 79.6% Vitamin C 738.7%
Calcium 85.5% Iron 46%
*Based on a 2000 Calorie diet