Cauliflower soup
Weight of one portion
330 ml
Weight of one portion (g) +-10 %Allergens
1a, 7, 9
Materials
| Vegetable broth | 2 g |
| Cauliflower florets | 70 g |
| Ground nutmeg | 0,1 g |
| Parsley | 1 g |
| Salt | 3 g |
| Milk | 50 ml |
| All-purpose flour | 15 g |
| Oil | 10 ml |
Kalorické tabulky
Soup| Energy | Fats | Carbohydrates | Protein | |
|---|---|---|---|---|
| Food without side dishes | 810 kJ | 11,54 g | 17,25 g | 5,17 g |
Description
Cook the cauliflower in salted water until tender, drain, and chop finely after it cools. Prepare a light roux with fat and flour, add the ground cauliflower, and gradually stir in lukewarm water and cauliflower broth while continuously stirring. Simmer. Near the end of cooking, add milk, briefly simmer the soup, season with soup seasoning, and finally add the cooked cauliflower. Garnish with parsley when serving.
List of allergens 1. Cereals containing gluten (1a - wheat; 1b - rye; 1c – barley; 1d – oats; 1e – spelt; 1f – kamut) | 2. Crustaceans and products thereof | 3. Eggs and egg products | 4. Fish and fish products | 5. Groundnuts (peanuts) and products thereof | 6. Soya beans (soya) and products thereof | 7. Milk and milk products | 8. Nuts and products thereof (8a – almonds; 8b – hazelnuts; 8c – walnuts; 8d – cashew nuts; 8e – pecans; 8f – Brazil nuts; 8g – pistachios; 8h – macadamia nuts) | 9. Celery and products made from it | 10. Mustard and mustard products | 11. Sesame seeds (sesame) and products thereof | 12. Sulphur dioxide and sulphites | 13. Lupines and products thereof | 14. Molluscs and products thereof