Cream of Cauliflower Soup 4

Course : Soups
Serves: 6
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1 large onion
2 small shallots
1 clove garlic
1 tablespoon olive oil
29 ounces ready-to-serve chicken broth
1 large cauliflower cut into flowerets
1 1/2 cups whipping cream
1 teaspoon salt
1/8 teaspoon ground white pepper
1 medium asparagus tips
1 teaspoon black pepper

Preparation / Directions:

* Slice first 3 ingredients; cook in oil in a Dutch oven until tender, stirring often. Stir in broth; bring to a boil. Add cauliflower; cook 15 minutes or until tender, stirring occasionally. * Process soup in batches in container of an electric blender until smooth; return to pan. Stir in whipping cream, salt, and white pepper; cook over low heat until thoroughly heated, stirring often. Ladle into soup bowls; garnish, if desired.


Nutritional Information:

239 Calories (kcal); 24g Total Fat; (89% calories from fat); 2g Protein; 5g Carbohydrate; 82mg Cholesterol; 384mg Sodium

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