Photo: Cala
Cauliflower Soup with Chive Oil and Rye Crostini
10 ingredients
Makes 8 servings
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Estimated Nutrition (whole recipe, rough)
914
Calories
21g
Protein
34g
Fat
133g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Rye Bread | 1 slice (32g) | 83 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Chive | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 1-ounce bunches chives
- Kosher salt
- 3/4 cup plus 1 tablespoon olive oil
- 8 thin slices cut from Finnish rye bread (for crostini) or 4 slices pumpernickel bread, cut into 1/3" cubes (for croutons)
- 2 sprigs rosemary
- 1 large head of cauliflower (about 2 pounds), leaves discarded
- 12 tablespoons (1 1/2 sticks) unsalted butter, softened, divided
- Kosher salt
- 1 large onion, minced
- 1/4 cup heavy cream
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes