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Ingredientes
- 3 Tbsp. Oil
- 3 Tbsp. Butter
- 4 slc Bacon, Or possibly Pancetta, Minced
- 1 med Onion, Minced
- 1 head Cauliflower, Washed, Minced
- 1 quart Chicken Stock
- 4 Tbsp. Flour
- 1 c. Light Cream, * See Note
- 4 dsh Tabasco Sauce Salt And Pepper, To Taste
- 1 Tbsp. Fresh Parsley, Minced
Direcciones
- * It is just as good using one c. of skim lowfat milk.
- Heat the butter and oil in a large pot and cook the bacon till it is crisp. Add in the onion and cauliflower and cook for 10 min. Add in the stock and let boil for another 10 min.
- Mix together the flour and cream till very smooth. Add in to the soup very slowly, stirring constantly. Cook for 6 min and then season to taste with Tabasco, salt and pepper. Serve immediately with minced parsley on top.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 255g | |
| Recipe makes 6 servings | |
| Calories 316 | |
| Calories from Fat 259 | 82% |
| Total Fat 29.22g | 37% |
| Saturated Fat 11.92g | 48% |
| Trans Fat 0.18g | |
| Cholesterol 55mg | 18% |
| Sodium 481mg | 20% |
| Potassium 256mg | 7% |
| Total Carbs 8.01g | 2% |
| Dietary Fiber 1.1g | 4% |
| Sugars 0.9g | 1% |
| Protein 5.74g | 9% |
