April Fool's Day recipe: Cauliflower Milkshake
Serve this creamy soup to enjoy before dinner in fun heatproof glasses with parfait spoons.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 79 |
| pro | 4 g |
| total fat | 5 g |
| sat. fat | 2 g |
| carb | 7 g |
| fibre | 3 g |
| chol | 7 mg |
| sodium | 421 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 3% |
| vit A | 2% |
| vit C | 75% |
| folate | 21% |
-
1 tbsp (15 mL) vegetable oil
1 each onion and stalk celery, chopped
1 clove garlic, minced
1 bay leaf
1/2 tsp (2 mL) salt
6 cups (1.5 L) cauliflower florets
2 cups (500 mL) sodium-reduced chicken stock
1/2 cup (125 mL) 10% cream
Preparation:
In saucepan, heat oil over medium heat; fry onion, celery, garlic, bay leaf and salt, stirring occasionally, until onion is translucent, about 8 minutes.
Stir in cauliflower, 3 cups (750 mL) water and stock; bring to boil. Reduce heat, cover and simmer until cauliflower is fork-tender, about 10 minutes. Let cool slightly. Discard bay leaf. With handblender or in batches in blender, pur?soup until smooth. (Make-ahead: Let cool for 30 minutes. Refrigerate, uncovered, in airtight container until cold; cover and refrigerate for up to 2 days.)
Strain soup into clean saucepan. Stir in cream; heat over medium heat, stirring often, until steaming.
Stir in cauliflower, 3 cups (750 mL) water and stock; bring to boil. Reduce heat, cover and simmer until cauliflower is fork-tender, about 10 minutes. Let cool slightly. Discard bay leaf. With handblender or in batches in blender, pur?soup until smooth. (Make-ahead: Let cool for 30 minutes. Refrigerate, uncovered, in airtight container until cold; cover and refrigerate for up to 2 days.)
Strain soup into clean saucepan. Stir in cream; heat over medium heat, stirring often, until steaming.
Source
Canadian Living Magazine: April 2007
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For more ideas on cooking with Real Cream, click here |
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