Cream of Cauliflower and Cheese Soup
193
Cream of Cauliflower and Cheese Soup recipe
Ingredients
| 3 | cups |
water
|
|
| 1 | medium |
onions
chopped fine |
|
| 2 | teaspoons |
basil
|
* |
| 1 | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
* |
| 2 ½ | cups |
cauliflower florets
cut to uniform size |
|
| 2 | tablespoons |
butter
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| 1 | cup |
chicken broth
hot |
|
| 2 | cups |
milk
|
|
| ¼ | pound |
cheddar cheese
cut into small pieces |
Directions
In a heavy 4 quart kettle, cook water, onion, basil, salt, and pepper covered for 5 minutes over medium heat.
Add cauliflower.
Cover and cook until cauliflower is soft, about 15 minutes.
In a medium saucepan, melt butter.
Add flour and mix until none of the flour remains white.
Slowly add hot stock.
Stir with whisk until smooth.
Pour into soup and mix well.
In saucepan, heat milk.
Add cheese and stir over low heat until melted.
Add to soup.
Mix well and heat until soup begins to steam.
Serve with croutons if desired.
Nutrition Facts
Serving Size 245g (8.6 oz)Amount per Serving
Calories 28758% of calories from fat
% Daily Value *
Total Fat 18g
28%
Saturated Fat 11g
57%
Trans Fat
0g
Cholesterol 56mg
19%
Sodium 969mg
40%
Total Carbohydrate
6g
6%
Dietary Fiber 2g
9%
Sugars g
Protein
29g
Vitamin A 14%
•
Vitamin C 52%
Calcium 38%
•
Iron 5%
* based on a 2,000 calorie diet
How is this calculated?
