Name: Cream of Cauliflower Soup
Prep time: 30 min
Cook time: 30 min
Yield: 6
Ingredients: Butter - 2 tablespoons; Onion, chopped - 1 large; Garlic, minced - 4 cloves; Potatoes, peeled and cubed - 2 large; Carrots, chopped - 2 medium; Chicken broth - 2 (14.5 ounce) cans; Cauliflower, chopped - 1 head; Milk - 1 cup; Salt - 1 teaspoon; Ground black pepper - ½ teaspoon; Ground nutmeg - ⅛ teaspoon; Dry sherry - 1 tablespoon; Chopped fresh parsley - 1 tablespoon

Ingredients for - Cream of Cauliflower Soup

1. Butter 2 tablespoons

2. Onion, chopped 1 large

3. Garlic, minced 4 cloves

4. Potatoes, peeled and cubed 2 large

5. Carrots, chopped 2 medium

6. Chicken broth 2 (14.5 ounce) cans

7. Cauliflower, chopped 1 head

8. Milk 1 cup

9. Salt 1 teaspoon

10. Ground black pepper ½ teaspoon

11. Ground nutmeg ⅛ teaspoon

12. Dry sherry 1 tablespoon

13. Chopped fresh parsley 1 tablespoon

How to cook deliciously - Cream of Cauliflower Soup

1 . Stage

Melt butter in a large pot over medium heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes. Add potatoes and carrots; cook and stir until beginning to soften, about 5 minutes.

2 . Stage

Pour in broth and bring to a boil. Stir in cauliflower, then cover, reduce the heat, and simmer until vegetables are tender, 10 to 20 minutes. Remove from the heat.

3 . Stage

Purée soup with an immersion blender until smooth. Return to the stove and stir in milk, salt, pepper, nutmeg, and sherry over low heat. Cook until heated through, 3 to 4 minutes. Garnish with parsley.