Ingredients
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1 head cauliflower, broken into florets
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2 tablespoons vegetable oil
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2 cloves garlic, minced
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3 tablespoons butter
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2 leeks, white part only, chopped
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¼ cup all-purpose flour
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1 quart chicken stock
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⅓ cup heavy whipping cream
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1 tablespoon cracked black pepper
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1 teaspoon dried chervil
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1 teaspoon kosher salt
Directions
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Preheat the oven to 375 degrees F (190 degrees C).
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Arrange cauliflower florets on a baking sheet. Stir together oil and garlic in a small bowl; pour over cauliflower and toss to coat.
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Bake in the preheated oven until tender and lightly browned, about 30 minutes.
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Melt butter in a 4-quart stockpot over medium heat; cook and stir leeks and flour in melted butter until fragrant and well blended, 5 to 10 minutes. Add cauliflower, chicken stock, and cream; simmer until flavors have combined, 20 to 25 minutes.
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Stir pepper, chervil, and salt into soup; continue simmering until desired thickness is reached, 10 to 15 more minutes.
Nutrition Facts (per serving)
209 | Calories |
16g | Fat |
15g | Carbs |
4g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 209 | |
% Daily Value * | |
Total Fat 16g | 20% |
Saturated Fat 8g | 38% |
Cholesterol 34mg | 11% |
Sodium 856mg | 37% |
Total Carbohydrate 15g | 6% |
Dietary Fiber 3g | 12% |
Total Sugars 4g | |
Protein 4g | 8% |
Vitamin C 49mg | 54% |
Calcium 62mg | 5% |
Iron 2mg | 9% |
Potassium 389mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.