Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 148.8
- Total Fat: 8.1 g
- Cholesterol: 22.7 mg
- Sodium: 655.0 mg
- Total Carbs: 13.2 g
- Dietary Fiber: 2.6 g
- Protein: 7.3 g
View full nutritional breakdown of Creamed Cauliflower Soup calories by ingredient
Creamed Cauliflower Soup
Submitted by: CELTCHICIntroduction
Rich creamy Cauliflower soup Rich creamy Cauliflower soupNumber of Servings: 6
Ingredients
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1 head Cauliflower
3 tbs. Unsalted Butter
1/4 c. Flour
2 c. Milk, 1%
4 c. Chicken Broth 99% Fat Free
1/4 c. Parmesan Cheese, grated
1/2 tsp salt
Dash Black Pepper
Directions
Remove bottom of cauliflower and leaves. Chop roughly and place entire head in saucepot or dutch oven, add 1/2 inch of water to bottom of pan.
Cover and bring to boil for 5 minutes or until cauliflower is soft. (Add more water if needed.)
Remove caluiflower, set aside.
In saucepot, melt butter, add flour cook on low until all flour is absorbed and flour mixture begins to smell nutty. Add 1/3 of milk and turn to medium high, stir until mixture comes together, add remainder of milk in the same way, 1/3 at a time, once thickened, add parmesan, salt and pepper and stir. Take pot off of burner and set aside.
Use a upright blender or stick blender to blend cauliflower and chicken stock together until mixture is well blended / creamy texture.
Add the Cauliflower stock to the and milk / cheese mixture in pot, stiring well. Cook on medium low for 5 minutes (do not let boil).
Serve with small spirnkling of croutons, bacon, or pesto (not included in nutritional info).
Number of Servings: 6
Recipe submitted by SparkPeople user AMAZONGIRL.
Cover and bring to boil for 5 minutes or until cauliflower is soft. (Add more water if needed.)
Remove caluiflower, set aside.
In saucepot, melt butter, add flour cook on low until all flour is absorbed and flour mixture begins to smell nutty. Add 1/3 of milk and turn to medium high, stir until mixture comes together, add remainder of milk in the same way, 1/3 at a time, once thickened, add parmesan, salt and pepper and stir. Take pot off of burner and set aside.
Use a upright blender or stick blender to blend cauliflower and chicken stock together until mixture is well blended / creamy texture.
Add the Cauliflower stock to the and milk / cheese mixture in pot, stiring well. Cook on medium low for 5 minutes (do not let boil).
Serve with small spirnkling of croutons, bacon, or pesto (not included in nutritional info).
Number of Servings: 6
Recipe submitted by SparkPeople user AMAZONGIRL.
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