Directions:
- Slowly cook leeks in butter until tender. Add cauliflower and stock. Simmer until very tender, 12-15 minutes.
- Puree.
- Add half-and-half and half of the tarragon. Simmer 3-4 minutes.
- Stir in half the cheese, salt and pepper.
- Serve with more blue cheese and tarragon on top.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 490.13 Kcal (2052 kJ) | ||
| Calories from fat | 319.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.5g | 55% | |
|---|---|---|---|
| Cholesterol | 163.89mg | 55% | |
| Sodium | 500.91mg | 21% | |
| Potassium | 697.64mg | 15% | |
| Total Carbs | 8.68g | 3% | |
| Sugars | 2.81g | 11% | |
| Dietary Fiber | 2.31g | 9% | |
| Protein | 33.4g | 67% | |
| Vitamin C | 53.6mg | 89% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.9mg | 11% | |
| Calcium | 213.9mg | 21% | |
| Amount Per 100 g | |||
| Calories | 161.36 Kcal (676 kJ) | ||
| Calories from fat | 105.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.69g | 55% | |
|---|---|---|---|
| Cholesterol | 53.95mg | 55% | |
| Sodium | 164.91mg | 21% | |
| Potassium | 229.67mg | 15% | |
| Total Carbs | 2.86g | 3% | |
| Sugars | 0.93g | 11% | |
| Dietary Fiber | 0.76g | 9% | |
| Protein | 10.99g | 67% | |
| Vitamin C | 17.6mg | 89% | |
| Iron | 0.6mg | 11% | |
| Calcium | 70.4mg | 21% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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