Directions:
- Melt butter in bottom of a 1 qt sauce pan.
- Add cauliflower & mash well.
- Add ceam cheese & blend while stirring over med heat.
- When cream cheese has melted add milk then parmesan cheese.
- Let mixture simmer a moment then add broccoli; heat through.
- To thicken with an egg yolk: mix 3 TB of the hot soup into the egg yolk to temper it. Pour egg yolk mixture back into soup and stir well. Do not let mixture boil.
- When thickened remove from heat; garnish & serve.
- Makes 2 servings 5.5 carbs each.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 223.78 Kcal (937 kJ) | ||
| Calories from fat | 137.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.25g | 23% | |
|---|---|---|---|
| Cholesterol | 124.96mg | 42% | |
| Sodium | 265.97mg | 11% | |
| Potassium | 420.38mg | 9% | |
| Total Carbs | 10.7g | 4% | |
| Sugars | 8.05g | 32% | |
| Dietary Fiber | 1.26g | 5% | |
| Protein | 11.39g | 23% | |
| Vitamin C | 33.1mg | 55% | |
| Iron | 0.7mg | 4% | |
| Calcium | 262.6mg | 26% | |
| Amount Per 100 g | |||
| Calories | 97.34 Kcal (408 kJ) | ||
| Calories from fat | 59.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.63g | 23% | |
|---|---|---|---|
| Cholesterol | 54.36mg | 42% | |
| Sodium | 115.69mg | 11% | |
| Potassium | 182.86mg | 9% | |
| Total Carbs | 4.66g | 4% | |
| Sugars | 3.5g | 32% | |
| Dietary Fiber | 0.55g | 5% | |
| Protein | 4.95g | 23% | |
| Vitamin C | 14.4mg | 55% | |
| Iron | 0.3mg | 4% | |
| Calcium | 114.2mg | 26% | |
* 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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