Directions:
- Bring stock to a boil and add cauliflower, onion, celery, carrots, dill and parsley. Boil until tender.
- While vegetables are boiling, combine butter and flour to make a paste.
- When vegetable are tender, SLOWLY add the paste to the pot, lumping it in will create hunks that do not taste very good.
- Add half & half and heat through.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 442.94 Kcal (1855 kJ) | ||
| Calories from fat | 268.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.82g | 46% | |
|---|---|---|---|
| Cholesterol | 77.25mg | 26% | |
| Sodium | 689.4mg | 29% | |
| Potassium | 785.86mg | 17% | |
| Total Carbs | 33.69g | 11% | |
| Sugars | 8.47g | 34% | |
| Dietary Fiber | 4.54g | 18% | |
| Protein | 13.45g | 27% | |
| Vitamin C | 51.6mg | 86% | |
| Vitamin A | 0.4mg | 13% | |
| Iron | 0.8mg | 5% | |
| Calcium | 169.9mg | 17% | |
| Amount Per 100 g | |||
| Calories | 89.9 Kcal (376 kJ) | ||
| Calories from fat | 54.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.05g | 46% | |
|---|---|---|---|
| Cholesterol | 15.68mg | 26% | |
| Sodium | 139.92mg | 29% | |
| Potassium | 159.5mg | 17% | |
| Total Carbs | 6.84g | 11% | |
| Sugars | 1.72g | 34% | |
| Dietary Fiber | 0.92g | 18% | |
| Protein | 2.73g | 27% | |
| Vitamin C | 10.5mg | 86% | |
| Vitamin A | 0.1mg | 13% | |
| Iron | 0.2mg | 5% | |
| Calcium | 34.5mg | 17% | |
* 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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