Directions:
- Trim the cauliflower and break into florets.
- Cook gently in boiling salted water for 5 mins, drain and set to one side.
- Melt the butter in a large pan and add the flour cook for 1 to 2 mins.
- Stirring all the time then remove from the heat.
- Add the chicken stock and onions return to the heat.
- Stirring constantly bring to the boil then simmer for 20 mins.
- Allow to cool, add the cauliflower and blend.
- Return the soup to the pan and reheat.
- Lightly beat together the egg yolks, cream and a little of the cheese to taste.
- Stir in a little of the soup then add to the soup in the pan.
- Gently cook until thickened season with salt and pepper and grated nutmeg.
- Garnish with the snipped chives.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 263.56 Kcal (1103 kJ) | ||
| Calories from fat | 150.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.72g | 26% | |
|---|---|---|---|
| Cholesterol | 117.66mg | 39% | |
| Sodium | 370.76mg | 15% | |
| Potassium | 677.83mg | 14% | |
| Total Carbs | 19.54g | 7% | |
| Sugars | 7.04g | 28% | |
| Dietary Fiber | 3.88g | 16% | |
| Protein | 11.16g | 22% | |
| Vitamin C | 72.5mg | 121% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.7mg | 4% | |
| Calcium | 75.6mg | 8% | |
| Amount Per 100 g | |||
| Calories | 64.94 Kcal (272 kJ) | ||
| Calories from fat | 37.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.12g | 26% | |
|---|---|---|---|
| Cholesterol | 28.99mg | 39% | |
| Sodium | 91.35mg | 15% | |
| Potassium | 167mg | 14% | |
| Total Carbs | 4.81g | 7% | |
| Sugars | 1.73g | 28% | |
| Dietary Fiber | 0.96g | 16% | |
| Protein | 2.75g | 22% | |
| Vitamin C | 17.9mg | 121% | |
| Iron | 0.2mg | 4% | |
| Calcium | 18.6mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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