Cream of Cauliflower Soup

Western.Chefs's picture

May. 02, 2011


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


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
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 369Calories from Fat 169

 % Daily Value*

Total Fat 19 g29.2%

Saturated Fat 10 g50%

Trans Fat 0 g


Sodium 659 mg27.46%

Total Carbohydrates 41 g13.7%

Dietary Fiber 4 g16%

Sugars 19 g

Protein 11 g22%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet