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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Total Time:
Cook Method: Stove
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Cauliflower Or Broccoli Soup

Recipe Tags: Soup Recipes

Date Added: December 07, 2009


1 Unit Cauliflower or 2 lb Broccoli)
4 Cups Chicken Stock
2 Unit Onions chopped
2 Unit Celery chopped
1/4 Cup Heavy Whipping Cream or ice cream
1/8 Teaspoon Nutmeg ground
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1. Trim the cauliflower's leaves or the broccoli's tough stems.

2. Cut into medium to small pieces. Bring the chicken stock to a boil in a large pot.

3. Add the cauliflower or broccoli pieces and the onion and celery.

4. When the stock returns to boil, reduce heat and simmer for 10 to 15 minutes until the cauliflower or broccoli is tender and can be pierced with a fork.

5. Do not overcook. Drain the vegetables and reserve the stock.

6. Set aside eight of the nicest-looking florets for garnish.

7. Using a food processor or blender, puree the cooked vegetables, gradually adding the hot stock.

8. It might be necessary to do this in batches.

9. Return the puree to the pot, place over low heat and stir in the cream.

10. Pour the soup into serving bowls and garnish with the reserved flowerets and a pinch of nutmeg.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with MSG, Poultry, Celery, Onion allergies.
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