Cream of Cauliflower Soup

Yields: 6 Servings

Ingredients

  • 2 tablespoons butter or olive oil
  • 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
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/8 teaspoon ground nutmeg
  • 1 tablespoon dry sherry (substitute: 1 tsp vanilla)
  • 1 tablespoon chopped fresh parsley (optional)

Directions

  1. In a large pot over medium heat, melt butter.
  2. Stir in onion and garlic and cook until onion is translucent, about 5 minutes.
  3. Stir in potatoes and carrots and cook 5 minutes more.
  4. Pour in chicken broth and bring to a boil.
  5. Stir in cauliflower, cover, reduce heat and simmer until vegetables are tender, 10 to 20 minutes. Remove from heat.
  6. Puree in batches in a blender or food processor, or in the pot using an immersion blender. Note: You may choose to only puree half the batch, leaving some chunks of vegetables
  7. Return to low heat and stir in milk, salt, pepper, nutmeg and sherry. Heat through. Serve garnished with parsley
[printfriendly]