Cream of Cauliflower Soup II

Name: Cream of Cauliflower Soup II
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Global
Ingredients: 2 Tbsps butter; 2 carrots, chopped; 1 head cauliflower, chopped; 822 grams chicken broth; 1 Tbsp dry sherry; 1 Tbsp chopped fresh parsley; 4 cloves garlic, minced; 0 teaspoons ground nutmeg; 1 teaspoons ground black pepper; 237 milliliters milk; 1 large onion, chopped; 2 larges potatoes, peeled and cubed; 1 teaspoon salt

Cream of Cauliflower Soup II might be a good recipe to expand your soup recipe box. One serving contains 152 calories, 6g of protein, and 6g of fat. This gluten free and vegetarian recipe serves 6. Autumn will be even more special with this recipe. A mixture of butter, onion, parsley, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes approximately 1 hour.

Instructions

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.

Ingredients you will need

Potato

Carrot

Butter

Garlic

Onion

Equipment you will use

Pot

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.

Ingredients you will need

Chicken Broth

Cauliflower

Vegetable

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.

Ingredients you will need

Nutmeg