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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat an oven to 425°F | 2. Toss cauliflower, onions, and garlic together in a large roasting pan. Drizzle the vegetables with the oil, season them with the pepper and thyme, and toss lightly to coat. | 3. Roast the vegetables uncovered for 25-35 minutes, stirring occasionally, until they turn golden brown. | 4. Place the roasted vegetables into a large saucepan with the chicken stock and bring to a simmer for 5 minutes. | 5. Add the heavy cream and salt; heat through. | 6. Puree the soup with an immersion blender or in batches in a countertop blender. | 7. Serve hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cauliflower floret	2			-	-	-	-
white onion	1	cup	chopped	64.0	14.944	1.76	0.16
garlic clove	3		crushed	-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
thyme	1	teaspoon	chopped	0.8079999999999999	0.1956	0.0445	0.0134
chicken stock	2	cups		172.8	16.944000000000003	12.095999999999998	5.76
heavy cream	1 2/3	2/3		680.0	5.48	5.68	72.16
salt	1/2	teaspoon		-	-	-	-

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