Cream of Cauliflower Soup II

I make lots of cream soups and this is a good 'basic' recipe. I originally made this in 1990 and always make some modifications - we like lots of garlic as reflected in this recipe!! I also add or substitute other vegetables, i.e., broccoli and spinach. I also use potatoes for thickening rather than cream to keep the fat down.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 194 Calories

Ingredients

• 1 cup milk
• 1 teaspoon salt
• 2 tablespoons butter
• ⅛ teaspoon ground nutmeg
• ½ teaspoon ground black pepper
• 1 large onion, chopped
• 2 large potatoes, peeled and cubed
• 4 cloves garlic, minced
• 1 head cauliflower, chopped
• 1 tablespoon chopped fresh parsley
• 1 tablespoon dry sherry
• 2 carrots, chopped
• 2 (14.5 ounce) cans chicken broth

Recipe Instructions

Step 1

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.

Step 2

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.