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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Fry onion, celery, garlic, bay leaf in a saucepan over medium heat until the onion is translucent (about 8 minutes). | 2. Add in cauliflower, water and stock. | 3. Bring to boil and lower heat. | 4. Cover and simmer until cauliflower is fork-tender (about 10 minutes). | 5. Allow soup to cool slightly and discard bay leaf. | 6. Puree soup until smooth with either a handblender or in batches in a blender. | 7. If you're making this ahead of time, allow soup to cool for 30 minutes then place in refrigerator, uncovered, in an airtight container until cold. | 8. Soup may now be covered and refrigerated for 2 days. | 9. Strain soup into clean saucepan,stir in cream and heat over medium heat, stirring often, until it's steaming. | 10. Serve in heat proof glasses or milkshake containers. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
onion	1		chopped	64.0	14.944	1.76	0.16
celery	1	stalk	chopped	10.24	1.9008	0.4416	0.1088
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
bay leaf	1			-	-	-	-
salt	1/2	teaspoon		-	-	-	-
cauliflower floret	6	cups		-	-	-	-
water	3	cups		0.0	0.0	0.0	0.0
chicken broth	2	cups	reduced sodium	-	-	-	-
cream	1/2	cup		396.0	7.98	4.356	41.61600000000001

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