Cream of Cauliflower Soup

Cauliflower, potatoes and carrots are cooked with garlic in chicken broth, pureed, then combined with milk, spices and a bit of sherry in this basic cream of cauliflower soup.

• Preparation Time: 30 mins
• Cooking Time: 30 mins
• Total Time: 60 mins
• Calories: 194 Calories

Ingredients

• 1 cup milk
• 1 teaspoon salt
• 2 tablespoons butter
• 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 (14.5 ounce) cans chicken broth
• 2 medium carrots, chopped
• 0.5 teaspoon ground black pepper
• 0.125 teaspoon ground nutmeg

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.