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Curried Cauliflower Soup | |||||||||
Course : Soups Serves: 4 |
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Ingredients:
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Preparation / Directions:In large saucepan, combine cauliflower, 3 cups of the milk and potato.
Bring to a boil. Reduce heat to medium-low, cover and cook for 20 minutes, or until tender. In food processor or blender, process until smooth.
Return to saucepan. Add remaining 1/2 cup of milk, butter, salt, curry powder and cumin. Stir until butter melts. Transfer to a bowl. Cover and refrigerate for about 2 hours or until cold. Soup can be refrigerated for up to 24 hours. If desired, thin with more milk. Ladle into bowls and garnish with chives.
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Nutritional Information:922 Calories (kcal); 42g Total Fat; (39% calories from fat); 44g Protein; 102g Carbohydrate; 147mg Cholesterol; 2862mg Sodium | |||||||||