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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a glass bowl, stir together the cram and sour cream and set aside. | 2. In a dutch oven, saute together cauliflower, onion, shallots and garlic in lemon juice and butter until onions and cauliflower are soft. Do not allow the vegetables to brown. In a food processor or in a blender (in batches) puree the cauliflower mixture with some of the broth. | 3. Pour blended soup back into the dutch oven and add the remaining chicken broth, seasonings, parsley and some of the and chives. Simmer soup for a few minutes. Add the cream mixture and stir until it is blended. Heat through and serve with a sprinkling of chives and dill. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cream	1	cup		792.0	15.96	8.712	83.23200000000001
cream	1	cup	sour	455.4	10.649000000000001	5.612	44.505
cauliflower	2	packages	defrosted frozen	-	-	-	-
onion	2		chopped	128.0	29.888	3.52	0.32
shallot	2	tablespoons	minced	14.4	3.36	0.5	0.02
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732
butter	1/4	cup		342.0	15.714	10.686	28.8
chicken broth	3	cans		283.65	6.8625	40.443000000000005	9.516
white pepper				-	-	-	-
parsley	1	tablespoon	minced	1.368	0.2405	0.1129	0.03
chive	2	tablespoons	minced	1.8	0.261	0.1962	0.0438
dill weed	1/4	teaspoon		0.0199	0.0033	0.0016	0.0005

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