Directions:
- Cooking Directions:
- Soup:
- Heat olive oil in heavy stockpot and add the diced leek. Sauté until translucent and flexible and the leek releases its sugars. Add bay leaf halves and the cauliflower florets. Stir until cauliflower releases juices. Add the wine and reduce liquid by half or three-fourths. Stir in chicken stock and bring to boil. Continue to boil until cauliflower is tender. Add heavy cream and bring back to boil. Remove from heat. Remove and discard bay leaf halves. Blend soup to a fine texture.
- Return to stove over low heat. Gradually add shredded Cheddar, whisking until fully incorporated.
- Garnish:
- Heat small amount of olive oil in a heavy skillet. Add the bread cubes and sauté until golden. Drain on paper towels.
- Ladle the hot soup into serving bowls and divide croutons evenly to garnish.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 349.03 Kcal (1461 kJ) | ||
| Calories from fat | 160.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.79g | 27% | |
|---|---|---|---|
| Cholesterol | 138.87mg | 46% | |
| Sodium | 460.18mg | 19% | |
| Potassium | 847.29mg | 18% | |
| Total Carbs | 27.89g | 9% | |
| Sugars | 9.04g | 36% | |
| Dietary Fiber | 5.9g | 24% | |
| Protein | 14.39g | 29% | |
| Vitamin C | 96.1mg | 160% | |
| Iron | 1.2mg | 7% | |
| Calcium | 284.4mg | 28% | |
| Amount Per 100 g | |||
| Calories | 75.08 Kcal (314 kJ) | ||
| Calories from fat | 34.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.83g | 27% | |
|---|---|---|---|
| Cholesterol | 29.87mg | 46% | |
| Sodium | 98.99mg | 19% | |
| Potassium | 182.26mg | 18% | |
| Total Carbs | 6g | 9% | |
| Sugars | 1.94g | 36% | |
| Dietary Fiber | 1.27g | 24% | |
| Protein | 3.1g | 29% | |
| Vitamin C | 20.7mg | 160% | |
| Iron | 0.3mg | 7% | |
| Calcium | 61.2mg | 28% | |
* 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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