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Ingredientes
- 1 Tbsp. Butter
- 1 Tbsp. Extra virgin olive oil
- 2 x Cloves garlic, chopped
- 1 lrg Onion, minced
- 2 lrg Carrots, thinly sliced
- 1 head cauliflower, broken up
- 1/2 c. Dry sherry
- 3 1/2 c. Chicken stock
- 1/4 c. 2% lowfat milk
- 1/4 tsp Nutmeg Salt and pepper
- 2 Tbsp. Chives, minced
- 1/2 x Lime
Direcciones
- In a large soup pot, heat butter and oil. Add in garlic and onion and saute/fry till softened.
- Add in carrots, cauliflower and sherry; heat and stir together for 3 min.
- Add in chicken stock. Bring to a boil, reduce heat, cover and simmer 30 to 35 min or possibly till vegetablles are tender.
- Add in parsley. Puree in a blender or possibly food processor.
- Return mix to saucepan. Add in lowfat milk and nutmeg, salt and pepper to taste.
- Heat, stirring, till very warm, but don't allow to boil.
- Squeeze over lime juice, and garnish with chives before serving.
- Serving Ideas : A light summer meal with a green salad and bread.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 224g | |
| Recipe makes 6 servings | |
| Calories 103 | |
| Calories from Fat 40 | 39% |
| Total Fat 4.5g | 6% |
| Saturated Fat 1.65g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 254mg | 11% |
| Potassium 262mg | 7% |
| Total Carbs 8.84g | 2% |
| Dietary Fiber 1.8g | 6% |
| Sugars 4.18g | 3% |
| Protein 2.37g | 4% |
