Directions:
- Melt butter in a medium saucepan over medium heat. Add leeks and cook, stirring ocasionally, for 5 minutes. Add potato, 1/8 teaspoons pepper and the nutmeg, and cook, stirring, 1 minute. Stir in cauliflower, 1/4 teaspoons salt, and 3 cups stock. Simmer, partially covered until cauliflower has softened, 12-25 minutes. Using a slotted spoon, remove 2 florets, and transfer to a cutting board; thinly slice lengthwise. Set aside for garnish.
- Working in batches, purée mixture in blender, filling no more than halfway each time. Return to pan. Stir in buttermilk and remaining 1/2 cup stock. Sprinkle with 1/2 teaspoons salt and season with pepper. Serve hot or cold, garnished with cauliflower slices.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 316.16 Kcal (1324 kJ) | ||
| Calories from fat | 133.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.84g | 23% | |
|---|---|---|---|
| Cholesterol | 41.7mg | 14% | |
| Sodium | 420.15mg | 18% | |
| Potassium | 991.18mg | 21% | |
| Total Carbs | 34.71g | 12% | |
| Sugars | 12.62g | 50% | |
| Dietary Fiber | 4.55g | 18% | |
| Protein | 13.44g | 27% | |
| Vitamin C | 65.4mg | 109% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1.9mg | 10% | |
| Calcium | 165.1mg | 17% | |
| Amount Per 100 g | |||
| Calories | 61.69 Kcal (258 kJ) | ||
| Calories from fat | 26.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.9g | 23% | |
|---|---|---|---|
| Cholesterol | 8.14mg | 14% | |
| Sodium | 81.98mg | 18% | |
| Potassium | 193.4mg | 21% | |
| Total Carbs | 6.77g | 12% | |
| Sugars | 2.46g | 50% | |
| Dietary Fiber | 0.89g | 18% | |
| Protein | 2.62g | 27% | |
| Vitamin C | 12.8mg | 109% | |
| Iron | 0.4mg | 10% | |
| Calcium | 32.2mg | 17% | |
* 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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