| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Janes | 1 | Servings | |
INGREDIENTS
| Onions | ||
| Cauliflower | ||
| Chicken Stock | ||
| Cream or Milk | ||
| Cracked Pepper | ||
| Blue Vein Cheese, optional |
INSTRUCTIONS
Cook off onions in a saucepan (with a little butter/oil) until clear/translucent. Add florets of cauliflower, chicken stock, and cracked pepper...stir well. Bring soup to the boil, and cook until soft. Place mixture into a blender, blend to desired consistency. Return to the saucepan, add cream or milk to mixture, reheat (being careful not to boil soup as it will curdle). For a final touch, stir in some blue vein cheese. Serve with cracked pepper and crusty rolls. Recipe courtesy Sue Dodd, Sydney Markets Converted by MC_Buster. Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 93
Calories From Fat: 23
Total Fat: 2.6g
Cholesterol: 8.1mg
Sodium: 177.4mg
Potassium: 294.9mg
Carbohydrates: 15.7g
Fiber: 2.5g
Sugar: 5.4g
Protein: 3g