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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Swedish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine cauliflower, water and salt in a saucepan; bring to a boil. Reduce heat and let simmer until cauliflower is tender; let cool slightly. | 2. Transfer 2 cups cauliflower (including cooking liquid) to blender container and process until smooth. Repeat procedure, 2 cups at a time, until all cauliflower and cooking liquid has been processed. | 3. In same, now-empty saucepan, melt margarine; add onion and sauté until translucent. Sprinkle with flour and bouillon and stir quickly to combine; cook, stirring, for 1 minute. Gradually add milk and cook, stirring constantly, until flour mixture is completely dissolved and liquid thickens; stir in pureed cauliflower. Reduce heat and let simmer, stirring occasionally, until heated through; stir in pepper. | 4. Ladle into soup bowls and top each portion with dash nutmeg. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cauliflower floret	5 1/2	cups		-	-	-	-
water	2	cups		0.0	0.0	0.0	0.0
salt	1	teaspoon		-	-	-	-
margarine	2	tablespoons		202.75799999999998	0.2538	0.2538	22.701
onion	1/2	cup	diced	32.0	7.472	0.88	0.08
flour	2	teaspoons		24.095	5.2752	0.3917	0.0935
chicken bouillon cube	1			-	-	-	-
milk	1	cup	skim	552.0	13.296	5.496	57.216
pepper	1	dash		0.251	0.064	0.0104	0.0033
nutmeg	1	dash		-	-	-	-

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