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Cream of Cauliflower and Cheese Soup

 
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Cream of Cauliflower and Cheese Soup recipe

Yield

8

servings

Prep

15

min

Cook

30

min

Ready

45

min

Trans-fat Free
 

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.

 

* not incl. in nutrient facts

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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?

 

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