Directions:
- In a large sauce pan, over medium-low heat, cook shallots and celery in butter until shallots become translucent, about 5 minutes. Add salt and stir. Continue to cook over low heat a few more minutes to draw the moisture out of the vegetables.
- Stir in chicken broth and cauliflower. Bring to a boil. Lower heat and simmer about 20 minutes, until cauliflower is very soft. Remove from heat and cool slightly.
- Puree in blender or food processor. Return to pan.
- Stir in evaporated milk, heating gently until hot. May add water if thinner soup is desired.
- May serve topped with sour cream and chopped chives, or shredded white cheddar cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 663.75 Kcal (2779 kJ) | ||
| Calories from fat | 309.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.34g | 53% | |
|---|---|---|---|
| Cholesterol | 102.17mg | 34% | |
| Sodium | 3328.32mg | 139% | |
| Potassium | 3270.88mg | 70% | |
| Total Carbs | 66.12g | 22% | |
| Sugars | 23.12g | 92% | |
| Dietary Fiber | 17.62g | 70% | |
| Protein | 26.55g | 53% | |
| Vitamin C | 330.6mg | 551% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 1.1mg | 6% | |
| Calcium | 627mg | 63% | |
| Amount Per 100 g | |||
| Calories | 45.18 Kcal (189 kJ) | ||
| Calories from fat | 21.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.34g | 53% | |
|---|---|---|---|
| Cholesterol | 6.95mg | 34% | |
| Sodium | 226.55mg | 139% | |
| Potassium | 222.64mg | 70% | |
| Total Carbs | 4.5g | 22% | |
| Sugars | 1.57g | 92% | |
| Dietary Fiber | 1.2g | 70% | |
| Protein | 1.81g | 53% | |
| Vitamin C | 22.5mg | 551% | |
| Iron | 0.1mg | 6% | |
| Calcium | 42.7mg | 63% | |
* 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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