Cream of Cauliflower Soup

Name: Cream of Cauliflower Soup
Total time: 60
Yield: 6
Ingredients: 2 tablespoons butter; 1 large onion, chopped; 4 cloves garlic, minced; 2 large potatoes, peeled and cubed; 2 medium carrots, chopped; 2 (14.5 ounce) cans chicken broth; 1 head cauliflower, chopped; 1 cup milk; 1 teaspoon salt; 0.5 teaspoon ground black pepper; 0.125 teaspoon ground nutmeg; 1 tablespoon dry sherry; 1 tablespoon chopped fresh parsley

Recipe by Vivien from allrecipes.com

60 Mins.

Ingredients

6 servings

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2 tablespoons butter
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1 large onion, chopped
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4 cloves garlic, minced
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2 large potatoes, peeled and cubed
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2 medium carrots, chopped
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2 (14.5 ounce) cans chicken broth
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1 head cauliflower, chopped

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1 cup milk
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1 teaspoon salt
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0.5 teaspoon ground black pepper
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0.125 teaspoon ground nutmeg
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1 tablespoon dry sherry
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1 tablespoon chopped fresh parsley

Instructions

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.
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.
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.