Directions:
- In a Dutch oven, combine the broth, celery, onion and carrot. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add cauliflower; cover and simmer 15-20 minutes longer or until vegetables are tender. Cool slightly.
- Meanwhile, in a saucepan, melt butter. Stir in flour until smooth; gradually stir in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
- In a blender or food processor, process vegetable mixture in batches until smooth; return to pan. Stir in the cream, parsley, salt, dill, pepper and white sauce; heat through. Yield: 11 servings (2-3/4 quarts).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 271.59 Kcal (1137 kJ) | ||
| Calories from fat | 99.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11g | 17% | |
|---|---|---|---|
| Cholesterol | 31.22mg | 10% | |
| Sodium | 747.76mg | 31% | |
| Potassium | 509.72mg | 11% | |
| Total Carbs | 34.92g | 12% | |
| Sugars | 4.64g | 19% | |
| Dietary Fiber | 2.2g | 9% | |
| Protein | 6.18g | 12% | |
| Vitamin C | 50.4mg | 84% | |
| Vitamin A | 0.2mg | 5% | |
| Calcium | 114.6mg | 11% | |
| Amount Per 100 g | |||
| Calories | 75.36 Kcal (316 kJ) | ||
| Calories from fat | 27.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.05g | 17% | |
|---|---|---|---|
| Cholesterol | 8.66mg | 10% | |
| Sodium | 207.48mg | 31% | |
| Potassium | 141.43mg | 11% | |
| Total Carbs | 9.69g | 12% | |
| Sugars | 1.29g | 19% | |
| Dietary Fiber | 0.61g | 9% | |
| Protein | 1.71g | 12% | |
| Vitamin C | 14mg | 84% | |
| Calcium | 31.8mg | 11% | |
* 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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