Cream of Cauliflower Soup
Description
This rich and creamy cauliflower soup is thickened with potatoes and flavored with garlic, spices, and sherry for a comforting meal on a cold day.
Ingredients
•
2 tablespoons butter
•
1 large onion, chopped
•
4 cloves garlic, minced
•
2 large potatoes, peeled and cubed
•
2 medium carrots, chopped
•
2 (14 1/2 ounce) cans chicken broth
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1 head cauliflower, chopped
•
1 cup milk
•
1 teaspoon salt
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1/2 teaspoon ground black pepper
•
1/8 teaspoon ground nutmeg
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1 tablespoon dry sherry
•
1 tablespoon chopped fresh parsley
Directions
1
Gather the ingredients.
2
Melt butter in a large pot over medium heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes.
3
Add potatoes and carrots; cook and stir until beginning to soften, about 5 minutes.
4
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.
5
Purée soup with an immersion blender until smooth.
6
Return to the stove and stir in milk, salt, pepper, nutmeg, and sherry over low heat. Cook until heated through, 3 to 4 minutes.
7
Garnish with parsley and enjoy!