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

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

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.