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Ингредиенты
- 4 Tbsp. Butter
- 3 med Carrots, cut into small dice
- 3 med Celery stalks, cut into small dice
- 1 med Onion, chopped
- 3 Tbsp. Flour
- 1 1/2 c. Chicken stock or possibly canned chicken broth
- 1/2 sm Cauliflower, trimmed and cut into Florets (2 c.)
- 8 ounce Mild cheddar cheese, grated (2 c.), plus
- 2 ounce Cut into small dice for garnish (1/2 c.)
- 1 1/2 c. Half-and-half
- 1/4 tsp Cayenne pepper Salt
Инструкции
- NOTE: For a milder, sweeter tasting soup, substitute 8 ounces Swiss cheese for the cheddar cheese.
- Heat the butter in a large saucepan. Add in the carrots, celery, and onion; saute/fry for about 5 min till the vegetables are softened. Add in the flour and cook over low heat till the flower is incorporated into the butter, about 1 minute.
- Stirring constantly, gradually add in stock and then the cauliflower. Bring to a boil and simmer till the cauliflower is tender, or possibly about 5 min. Stir in the grated cheese and cook for about 30 seconds till melted. (Don't bring soup to a boil after cheese is added or possibly the soup will break.) Stir in the half-and-half; hot the soup over low heat. Season with cayenne pepper and 1 tsp. salt or possibly to taste.
- To serve, ladle the soup into hot soup bowls. Sprinkle each portion with the diced cheese and serve immediately.
- Makes 4 seervings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 361g | |
| Recipe makes 4 servings | |
| Calories 510 | |
| Calories from Fat 361 | 71% |
| Total Fat 41.07g | 51% |
| Saturated Fat 25.83g | 103% |
| Trans Fat 0.0g | |
| Cholesterol 124mg | 41% |
| Sodium 666mg | 28% |
| Potassium 529mg | 15% |
| Total Carbs 17.15g | 5% |
| Dietary Fiber 2.8g | 9% |
| Sugars 4.24g | 3% |
| Protein 19.51g | 31% |
