Cream of Cauliflower Soup
Category:
Soup |
Equipment:
Saucepan, spoon, blender |
No. Servings:
16 |
Serving Size:
8 fl. oz. (240 mL) |
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Yield:
1 gal. (3.8 L) |
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| 6 oz. | butter |
| 1 lb. | onion, diced |
| 8 oz. | celery, diced |
| 8 oz. | flour |
| 3 1/2 qt. | * white chicken stock |
| 3 lb. | cauliflower, diced |
| 8 fl. oz. | * heavy cream |
| to taste | salt |
| to taste | white pepper |
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1 | In a large saucepan, sweat onions and celery over medium heat in butter. | 2 | Sprinkle the flour over the vegetables and cook over low heat while stirring for two minutes. | 3 | Add chicken stock and cauliflower. Bring to a boil and reduce to a simmer. Cook until the cauliflower is tender (about 30 minutes). | 4 | Carefully purée soup in a blender or food processor. | 5 | Place soup into a clean saucepot. Add cream and bring to a boil. | 6 | Adjust seasoning and serve. |
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| Nutrition Information | | Calories | 211 | | Fat (g) | 13 | | Protein (g) | 6 | | Carbohydrate (g) | 17 | | Cholesterol (mg) | 39 | | Sodium (mg) | 474 | | Key | * = Time/Temperature Control for Safety Food | ** = Critical Control Point | † = Ingredient/Method Note |
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