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Add a photoOutstanding creamed soup served with sharp cheddar cheese! Yum.
Ingredients
- One fresh head of Cauliflower
- 1-1/2 cups cold Milk
- 1/2 cup light cream
- 2 cups vegetable stock (low sodium)
- white pepper, to taste
- 1/4 cup shredded cheddar cheese
- Fresh parsley chopped
Directions
- Core the head of cauliflower and cut up florets add to a soup pot, add vegetable stock, milk, cream on medium heat, cover and cook 20 minutes, add pepper, to taste and carefully using an immersion blender cream soup until smooth, cover, reduce heat to simmer and cook 5 additional minutes.
- Ladle in soup bowl, add cheddar cheese and chopped fresh parsley
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 165g | |
| Recipe makes 6 servings | |
| Calories 99 | |
| Calories from Fat 66 | 67% |
| Total Fat 7.41g | 9% |
| Saturated Fat 4.54g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 24mg | 8% |
| Sodium 375mg | 16% |
| Potassium 120mg | 3% |
| Total Carbs 4.61g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 3.95g | 3% |
| Protein 3.7g | 6% |
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