Cauliflower-Cheese Soup Recipe - Cooking Index
Cauliflower-Cheese Soup Recipe - Cooking Index
Make this when cauliflower is flourishing in your garden or is a supermarket special. It is delicate and delicious and reheats well by the bowl in the microwave oven at 50% power or slowly in a heavy kettle or double boiler. Not recommended for low-sodium diets if salt is added.
Courses: Soup| 2 cups | 474ml | Potato chunks |
| 3 1/2 cups | 511g / 18oz | Cauliflowerets - divided |
| 1 cup | 110g / 3.9oz | Carrot - chopped (medium) |
| 3 cups | 711ml | Garlic clove - sliced (medium) |
| 1 cup | 62g / 2.2oz | Onion - chopped (large) |
| 1/2 teaspoon | 2.5ml | Salt - (optional) |
| 4 cups | 948ml | Water or stock |
| 1 1/2 cups | 219g / 7.7oz | Grated low-fat cheddar cheese |
| 3/4 cup | 177ml | 1% low-fat milk |
| 1/4 teaspoon | 1.3ml | Dill weed |
| 1/4 teaspoon | 1.3ml | Caraway seed |
| 1/4 teaspoon | 1.3ml | Dry mustard |
| Freshly-ground black pepper - to taste | ||
| 3/4 cup | 177ml | Buttermilk |
| 8 teaspoons | 40ml | Chopped scallions or chives |
Cook potatoes, 2 cups cauliflower, carrots, garlic, onion, salt, and water for 10 minutes. Turn burner off and let set 15 minutes.
Puree in blender until smooth and creamy. Heat gently and whisk in cheese, milk, and spices.
Steam or saute remaining cauliflower (use microwave if you have one) and add to soup.
Just before serving, whisk in buttermilk. Garnish with scallions.
This recipe yields 8 servings. Serving size: 1 cup.
Exchanges Per Serving: 1 Milk.
Nutrition Facts: Calories 106; Calories from Fat 17; Total Fat 2g; Saturated Fat 1.3g; Cholesterol 24mg; Sodium 527mg; Without Added Salt 384mg; Carbohydrate 13g; Dietary Fiber 2g; Protein 9g.
Source:
American Diabetes Association at http://www.diabetes.org
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