Cauliflower Soup with Bacon

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Cauliflower Soup with Bacon
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Health Score:
64 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Calories:
437
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie437 cal.(21 %)
Protein8 g(8 %)
Fat37 g(32 %)
Carbohydrates19 g(13 %)
Sugar added0 g(0 %)
Roughage5.5 g(18 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.3 μg(2 %)
Vitamin E0.9 mg(8 %)
Vitamin K49.3 μg(82 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.3 mg(27 %)
Niacin3.2 mg(27 %)
Vitamin B₆0.4 mg(29 %)
Folate92 μg(31 %)
Pantothenic acid1.5 mg(25 %)
Biotin3.6 μg(8 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C83 mg(87 %)
Potassium592 mg(15 %)
Calcium97 mg(10 %)
Magnesium32 mg(11 %)
Iron1.1 mg(7 %)
Iodine6 μg(3 %)
Zinc0.8 mg(10 %)
Saturated fatty acids19.8 g
Uric acid78 mg
Cholesterol63 mg
Complete sugar6 g

Ingredients

for
4
Ingredients
1 shallot
1 garlic clove
100 grams Celery root
½ Cauliflower (500 grams)
1 Tbsp butter
1 Tbsp Pastry flour
800 milliliters Vegetable broth
4 slices Toast
80 grams Bacon
100 milliliters Whipped cream
100 grams Crème fraiche
salt
freshly grated Nutmeg

Preparation steps

1.

Peel and dice the shallot, garlic and celery root. Rinse, trim and cut the cauliflower into chunks. Sauté the vegetable in hot butter in a pan without browning. Mix in the flour, pour in the broth and simmer, stirring occasionally, about 20 minutes until softened.

2.

Meanwhile, preheat the broiler.

3.

Cut out small and large stars from the bread. Toast the bread on both sides under the broiler. Remove and let cool.

4.

Cut the bacon into small cubes and sauté for 1-2 minutes in a hot pan. Drain on paper towels.

5.

Puree the soup and strain if desired. Simmer to thicken or add broth to reach desired consistency. Stir in the cream and creme fraiche and season with salt and nutmeg.

6.

Transfer to bowls and sprinkle with the bacon. Top with the croutons and serve.