|
Faux Potato Soup
Recipe By: Victoria
Categories: Soups
1 Head Cauliflower
1 cup heavy cream
1 can chicken stock -- (16 oz)
2 Tablespoons garlic -- crushed
4 Tablespoons Butter
1/3 cup shredded cheddar cheese
1 Tablespoon Parsley
Cut cauliflower into florets, steam for 10 min or until
soft. Puree cauliflower with 1/2 cup cream in the food
processor.
Saute garlic in butter for a few minutes. Do not brown
the garlic. Add pureed cauliflower, the rest of the cream
and the chicken stock. Simmer for 10 to 15 minutes. Add
parsley.
Serve in soup bowl with cheese sprinkled on top.
1452 Calories; 147g Fat (89.7% calories from fat); 19g Protein;
19g Carbohydrate; 3g Dietary Fiber; 490mg Cholesterol; 2974mg Sodium. |
|
