Brown Butter Cauliflower Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Brown butter cauliflower soup is a silky, savory bisque that tastes remarkably like potato despite being cauliflower-based. It's creamy without cream and finished with sherry vinegar brightness.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 Head Cauliflower (2 pounds)
- 8 Tablespoons Unsalted Butter (cut into 8 pieces)
- 1 Leek (white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly *see note*)
- 1 Small Onion (halved and sliced thin)
- Salt and Pepper
- 5 Cups Water
- 1/2 teaspoon Sherry Vinegar (we used red wine vinegar)
- 3 Tablespoons Fresh Chives (minced)
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 308mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 763mg
- Calcium
- 85mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 308MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.