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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Hungarian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place cauliflower in a pot with stock, milk, and salt and bring to a boil. | 2. Cook until stalks can be easily pierced with a knife, but are still firm (7 minutes). | 3. In a small saucepan, make a roux, by heating the butter and mixing in the garlic and flour, stirring constantly until flour turns golden beige (3 minutes) (be careful not to scorch the flour and not to get any on you). | 4. Add the parsley and white pepper. | 5. Thin the roux with 1/2 cup of the cauliflower broth and slowly pour back into the soup. | 6. Simmer until cauliflower is done and soup no longer tastes floury (10 minutes). | 7. Let cool thoroughly. | 8. In a small bowl stir a little of the soup into the sour cream until smooth; return this to the remaining soup. | 9. Reheat before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cauliflower	1	cups	chopped	26.75	5.3179	2.0544	0.2996
chicken stock veal	4	cups		-	-	-	-
milk	2	cups		297.68	23.3264	15.372	15.9576
salt	1	teaspoon		-	-	-	-
butter	2	tablespoons		171.0	7.857	5.343	14.4
garlic clove	1 -2		minced	0.0	0.0	0.0	0.0
flour	2	tablespoons		72.285	15.8257	1.1751	0.2804
parsley	1 1/2	tablespoons	chopped	2.052	0.3608	0.1693	0.045
white pepper	1	teaspoon		7.104	1.6466	0.2496	0.0509
cream	1/2	cup	sour	227.7	5.3245	2.806	22.2525

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.