Nutritional Info

Nutrition Facts

Serving Size 1 (102g)

Calories 181
Calories from Fat 99 (55%)
Amount Per Serving %DIV
Total Fat 11g 17%
Saturated Fat 5.5g 28%
Monounsaturated Fat 4g
Polyunsaturated Fat 1.5g
Trans Fat 0.0g
Cholesterol 31mg 10%
Sodium 256.3mg 11%
Potassium 85.3mg 2%
Total Carbohydrate 7.1g 2%
Dietary Fiber 0.1g 1%
Sugars 2.8g
Protein 10.5g 21%

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Recipe Description
An elegant soup to serve at the start of a special dinner. If you have some truffle oil or paste, try adding a little to the soup just before serving, leaving out the cheese.
Prep time
10 min
Cook time
25 min
Ready In
35 min


Serves Tool

Serves To:USMetric
1/2 Cup(c)  heavy cream
1/4 Cup(c)  parmigiano-reggiano, freshly grated
2 Cup(c)  milk
1 Dash(ds)  nutmeg, freshly grated
1 Pinch(pn)  salt, to taste
1   medium cauliflower, trimmed and cut into 1 inch florets
3 Tablespoon(T)  unsalted butter
1/4 Cup(c)  all purpose flour


Bring a large pot of water to a boil. Add the cauliflower and salt to taste. Cook until the cauliflower is very tender, about 10 minutes. Drain well. In a medium saucepan, melt the butter over medium heat. Add the flour and stir well for 2 minutes. Very slowly stir in 2 cups milk and salt to taste. Bring to a simmer and cook 1 minute, stirring constantly, until thickened and smooth. Remove from the heat. Stir in the nutmeg and cream. Transfer the cauliflower to a food processor or blender. Puree, adding a little of the sauce, if necessary, to make the puree smooth. Transfer the puree to the pan with the remaining sauce. Stir well. Heat gently, adding more milk if necessary to make a thick soup. Remove from the heat. Taste and adjust seasoning. Stir in the cheese and serve.

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