Creamy Cauliflower Soup

• 分量: 4 servings
• 調理時間: 10 minutes
• 総時間: 40 minutes

材料

3 tablespoons unsalted butter

1 yellow onion, thinly sliced

6 cups chicken or vegetable broth

1 large head of cauliflower (cut into florets – about 6 cups)

3/4 cup half-and-half cream

1 1/2 – 2 cups packed kale leaves (stems removed)

1/2 cup olive oil

1 clove garlic

1/2 teaspoon salt (more to taste)

Juice of 1 lemon

1/4 cup grated parmesan cheese (optional)

手順

Heat the butter in a large Dutch Oven or heavy stock pot. Add the onions and cook over low heat for about 15 minutes, stirring occasionally. When the onions become golden brown and fragrant, add the broth and cauliflower. Simmer for about 10 minutes or until the cauliflower is fork tender.

Puree with an immersion blender, or transfer to a regular blender and blend until the soup reaches your desired consistency.

Add the cream and stir until combined.

Add kale pesto ingredients to a food processor and pulse until you get a lightly textured paste (like pesto).

Top soup with kale pesto, a drizzle of truffle oil, and croutons! YUM.

栄養

• カロリー: 232
• 脂肪総量: 14.3 g
• 飽和脂肪: 8.5 g
• トランス脂肪: 0 g
• コレステロール: 42 mg
• ナトリウム: 1822.5 mg
• 炭水化物総量: 12.4 g
• 食物繊維: 3.4 g
• 糖質総量: 5.8 g
• タンパク質: 15.7 g