RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 5466
| View Recipe |
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| Recipe Name: |
Cauliflower and Buttermilk Soup with Dill - Copy - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Soup |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$1.16
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
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Directions:
In a large pot, melt 2 tablespoons of the butter over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the cauliflower and cook, stirring occasionally, about 5 minutes.
Add the stock, buttermilk and salt and bring to a simmer. Simmer, partially covered, until the cauliflower is very tender, about 30 minutes.
In a food processor or blender, purée the soup until smooth. Reheat if necessary and stir in the pepper, chopped dill and the remaining butter. Garnish with sprigs of dill. Serve topped with croutons, if desired. |
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| Nutrition per Serving: |
| Calories: |
201 |
Total Carbs: |
19.9 |
Net Carbs: |
0.0 |
| Cholesterol: |
5.8 |
Fat: |
9.6 |
Protein: |
10.33 |
| Fiber: |
2.94 |
Sodium: |
266.58 |
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