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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Belgian >> Dutch

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Clean cauliflower and separate into florettes. | 2. Chop the tender part of the stalk. | 3. Discard remainder of the stalk. | 4. Bring the stock to a soft boil and cook the cauliflower until just barely tender (about 8 min). | 5. Meanwhile in a sauce pan, melt butter, add flour and stir constantly about five minutes. | 6. Slowly add some of the cauliflower stock to the flour mixture. | 7. Continue to stir flour mixture and add enough stock to dissolve all flour and have a consistency you can pour into the stock to thicken it when the cauliflower is tender. | 8. Add nutmeg and cream to the soup, stir, and serve hot. | 9. For variety, you can omit the nutmeg, and add paprika instead. | 10. You can also add 1/2 cup cheese when you are combining the flour and stock. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cauliflower	1			26.75	5.3179	2.0544	0.2996
chicken stock broth	2	quarts	canned	-	-	-	-
butter	6	tablespoons		513.0	23.570999999999998	16.029	43.2
flour	2/3	cup		385.52	84.4036	6.2673	1.4957
nutmeg	1	teaspoon		11.55	1.0844	0.1285	0.7988
half cream	1/2	cup		68.44	10.44	3.016	1.624

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