Photo: Cala
Cauliflower-Parsnip Soup with Beet Crisps Recipe
8 ingredients
25 min + 45 min
2 servings
openrecipes
We wanted to create a simple and impressive appetizer to go with our Bistecca Fiorentina for a nice cold-weather meal. This elegant, creamy soup may seem indulgent...
Estimated Nutrition (whole recipe, rough)
488
Calories
12g
Protein
40g
Fat
28g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Peanut | 1 oz (28g) | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Beet | 1/2 cup (85g) | 35 |
| Cauliflower | 1 cup chopped (107g) | 27 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 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
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon unsalted butter
- 1 medium leek , halved lengthwise, rinsed, and thinly sliced crosswise (white and pale green parts only)
- 2 cups coarsely chopped cauliflower florets (about 1/2 a small head)
- 1 teaspoon kosher salt
- 2 3/4 cups water
- 1 medium red beet
- 1 cup peanut or canola oil , for frying
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes