Directions:
- Wash and core cauliflower, chop into florets, reserve 12 tiny florets
- Large pot, heat butter, add onion, garlic, cook till soft
- Sprinkle flour over onions & stir. whisk in chicken stock. bring to simmer. season. add cauliflower and cook till fork-tender.
- Remove from pot and puree in blender. strain into clean pot.
- Medium heat, 1/4 cup milk. bring to a boil.
- Small bowl, remaining cream and egg yolk. whisk and then add to soup. add few sprinkles of nutmeg. Serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1167.23 Kcal (4887 kJ) | ||
| Calories from fat | 461.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 51.25g | 79% | |
|---|---|---|---|
| Cholesterol | 293.72mg | 98% | |
| Sodium | 2018.15mg | 84% | |
| Potassium | 3544.63mg | 75% | |
| Total Carbs | 122.21g | 41% | |
| Sugars | 47.92g | 192% | |
| Dietary Fiber | 15.76g | 63% | |
| Protein | 62.39g | 125% | |
| Vitamin C | 293.7mg | 489% | |
| Vitamin A | 0.4mg | 14% | |
| Iron | 1.3mg | 7% | |
| Calcium | 394.3mg | 39% | |
| Amount Per 100 g | |||
| Calories | 53.51 Kcal (224 kJ) | ||
| Calories from fat | 21.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.35g | 79% | |
|---|---|---|---|
| Cholesterol | 13.47mg | 98% | |
| Sodium | 92.52mg | 84% | |
| Potassium | 162.5mg | 75% | |
| Total Carbs | 5.6g | 41% | |
| Sugars | 2.2g | 192% | |
| Dietary Fiber | 0.72g | 63% | |
| Protein | 2.86g | 125% | |
| Vitamin C | 13.5mg | 489% | |
| Iron | 0.1mg | 7% | |
| Calcium | 18.1mg | 39% | |
* 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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