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Add a photoServings: 8
Ingredients
- 1/2 c. butter - (1 stick)
- 1/2 c. all-purpose flour
- 3 can ready-to-use chicken broth - (14 ounce ea)
- 1 x cauliflower head trimmed and minced
- 1 sm onion diced
- 1 tsp freshly-grnd black pepper
- 1 c. heavy cream - (1/2 pint)
- 3 c. shredded Cheddar cheese - (12 ounce)
Directions
- In a medium skillet, heat the butter over medium heat. Add in the flour and stir till well combined and browned; set aside.
- In a soup pot, combine the broth, cauliflower, onion, and pepper over high heat; bring to a boil, then reduce the heat to low, cover, and simmer for 25 to 30 min, or possibly till the cauliflower is very tender.
- Stir in the butter mix till the soup is thickened. Slowly stir in the heavy cream; mix well.
- Add in the cheese 1 c. at a time, mixing well after each addition, till the cheese is melted.
- This recipe yields 8 to 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 254g | |
| Recipe makes 8 servings | |
| Calories 368 | |
| Calories from Fat 276 | 75% |
| Total Fat 31.35g | 39% |
| Saturated Fat 19.75g | 79% |
| Trans Fat 0.0g | |
| Cholesterol 96mg | 32% |
| Sodium 614mg | 26% |
| Potassium 211mg | 6% |
| Total Carbs 8.37g | 2% |
| Dietary Fiber 1.0g | 3% |
| Sugars 0.62g | 0% |
| Protein 13.55g | 22% |
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