Directions:
- Add 1/4 cup chicken broth and butter to a heavy, medium stock pot until butter is melted.
- Add onion, garlic, and nutmeg simmer 5-10 minutes until onions are tender.
- Stir in remaining chicken broth, wine, and cauliflower.
- Bring to a boil, reduce heat and simmer until the cauliflower is tender, and 20 minutes.
- Puree until smooth by using stick blender or pouring into a blender.
- If using a blender remember heat expands!
- Return pureed mixture to stock pot and add cream, Greek Seasoning, and pepper.
- Simmer briefly.
- Garnish with fresh croutons and chopped chives.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 156.17 Kcal (654 kJ) | ||
| Calories from fat | 50.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.66g | 9% | |
|---|---|---|---|
| Cholesterol | 18.79mg | 6% | |
| Sodium | 839.26mg | 35% | |
| Potassium | 682.36mg | 15% | |
| Total Carbs | 11.68g | 4% | |
| Sugars | 4.38g | 18% | |
| Dietary Fiber | 3.44g | 14% | |
| Protein | 3.5g | 7% | |
| Vitamin C | 87.3mg | 145% | |
| Calcium | 63.2mg | 6% | |
| Amount Per 100 g | |||
| Calories | 36.45 Kcal (153 kJ) | ||
| Calories from fat | 11.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.32g | 9% | |
|---|---|---|---|
| Cholesterol | 4.39mg | 6% | |
| Sodium | 195.9mg | 35% | |
| Potassium | 159.28mg | 15% | |
| Total Carbs | 2.73g | 4% | |
| Sugars | 1.02g | 18% | |
| Dietary Fiber | 0.8g | 14% | |
| Protein | 0.82g | 7% | |
| Vitamin C | 20.4mg | 145% | |
| Calcium | 14.7mg | 6% | |
* 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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