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Ballymaloe Cauliflower Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)30.8558
Energy (kCal)721.3702
Carbohydrates (g)77.7781
Total fats (g)33.3842
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Bring the water to a boil in heavy large saucepan. | 2. Coarsely chop cauliflower leaves; set aside 1/2 cup and add remainder to water. | 3. Cover and simmer 25 minutes. | 4. Strain, pressing on leaves to extract as much liquid as possible; discard pressed leaves; return cooking liquid to saucepan. | 5. Cut cauliflower into florets; add to liquid with reserved 1/2 cup leaves. | 6. Cover and simmer until cauliflower and leaves are very tender, about 30 minutes. | 7. Meanwhile, melt butter in heavy small saucepan over low heat. | 8. Add flour and cook 2 minutes, stirring frequently; whisk in milk. | 9. Increase heat and bring to boil, stirring constantly. | 10. Reduce heat and simmer 5 minutes, stirring frequently. | 11. Mix in 5 tablespoons parmesan cheese and nutmeg. | 12. Puree cauliflower with cooking liquid in batches in blender; return to saucepan and mix in cheese sauce. | 13. Bring to simmer, stirring constantly. | 14. Season with salt and pepper to taste. | 15. Ladle soup into bowls, garnish with additional parmesan and sauteed croutons and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    water 3 cups 0.0 0.0 0.0 0.0
    cauliflower 1 26.75 5.3179 2.0544 0.2996
    butter 2 tablespoons unsalted 171.0 7.857 5.343 14.4
    flour 2 tablespoons 72.285 15.8257 1.1751 0.2804
    milk 2 cups 297.68 23.3264 15.372 15.9576
    parmesan cheese 5 teaspoons grated 30.8333 3.3333 3.3333 0.4167
    nutmeg 1 pinch grated 0.7219 0.0678 0.008 0.0499
    salt black pepper ground - - - -
    parmesan cheese grated 30.8333 3.3333 3.3333 0.4167
    crouton 1 cup sauted 122.1 22.05 3.57 1.98

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



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