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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Cream of Cauliflower Soup Recipe

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This recipe for Cream of Cauliflower Soup is from The Sensational A - Z Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tablespoons of butter
1 large onion, chopped
4 cloves of garlic, minced
2 large potatoes, peeled and cubed
2 carrots, chopped
2 (14.5 ounce) cans of chicken broth
1 head of cauliflower, chopped
1 cup of half and half
1 teaspoon of salt
½ teaspoon of ground black pepper
⅛ teaspoon of ground nutmeg
1 tablespoon of dry sherry
1 tablespoon of fresh parsley, chopped
Directions:
Directions:
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. 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. 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. Heat through. Serve garnished with parsley.
Number Of Servings:
Number Of Servings:
4 to 6 servings
Preparation Time:
Preparation Time:
1 hour

 

 

 

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