Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 3/4 lb Cauliflower cleaned and trimmed
- 4 lrg Potatoes - peeled cut in small pcs
- 6 c. Scalded lowfat milk
- 1 tsp Salt
- 2 Tbsp. Butter cut in small pcs
- 4 slc French bread, diced fried in butter
- 1 tsp Finely minced parsley
Direcciones
- In boiling salted water, cook cauliflower for 5 min. Drain. In kettel or possibly large saucepan, combine cauliflower, potatoes, 4 c. lowfat milk, and salt. Bring to boil. Cover and simmer for 30 min. Strain, reserving liquid. Mash vegetables. Stir in cooking liquid. Return to pan. Add in remaining lowfat milk. Bring to boil. Off fire, add in butter, stirring till butter is melted and well blended. Place fried diced bread in bottom of soup tureen. Pour soup over it. Serve warm.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 748g | |
| Recipe makes 4 servings | |
| Calories 611 | |
| Calories from Fat 95 | 16% |
| Total Fat 10.76g | 13% |
| Saturated Fat 6.36g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 34mg | 11% |
| Sodium 1226mg | 51% |
| Potassium 1900mg | 54% |
| Total Carbs 104.51g | 28% |
| Dietary Fiber 8.5g | 28% |
| Sugars 23.63g | 16% |
| Protein 26.17g | 42% |
