Recipe Cream of Cauliflower Soup II (Soup)

Required Ingredients:

• 2 tablespoons butter
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 large potatoes, peeled and cubed
• 2 carrots, chopped
• 2 (14.5 ounce) cans chicken broth
• 1 head cauliflower, chopped
• 1 cup milk
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/8 teaspoon ground nutmeg
• 1 tablespoon dry sherry
• 1 tablespoon chopped fresh parsley

Preparing/Cooking:

• In a large pot over medium heat, melt butter.
• Stir in onion and garlic and cook until onion is translucent, about 5 minutes.
• Stir in potatoes and carrots and cook 5 minutes more.
• Pour in chicken broth and bring to a boil.
• Stir in cauliflower, cover, reduce heat and simmer until vegetables are tender, 10 to 20 minutes.
• Remove from heat.
• Puree in batches in a blender or food processor, or in the pot using an immersion blender.
• Return to low heat and stir in milk, salt, pepper, nutmeg and sherry.
• Heat through.
• Serve garnished with parsley.

Back to Recipes

Recipes by letter: A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | Y | Z