Cream of Cau­li­flower Soup II

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ar­­li­flower-soup-ii 2 Tbsp. but­ter

2 cups chopped onion

4 cloves gar­lic, minced

3 cups peeled and cubed

po­ta­toes (2 large po­ta­toes) ⅔ cup peeled and chopped

car­rots (2 medium car­rots) 2 (14.5-oz.) cans low-sodium

chicken broth

1 head cau­li­flower, trimmed

and chopped [Re­serve 1 cup flo­rets and pan-fry in oil un­til browned for gar­nish.] 1 cup milk

1 Tbsp. dry sherry (op­tional) 1 tsp. salt

½ tsp. black pep­per

⅛ tsp. nut­meg

Chopped fresh pars­ley

1. Melt but­ter in a 5-qt. pot over medium heat. Stir in onion and gar­lic; cook un­til onion is translu­cent, about 5 min­utes.

Stir in po­ta­toes and car­rots; cook

5 min­utes more. Pour in broth and bring to a boil. Stir in cau­li­flower; re­duce heat and sim­mer, cov­ered, stir­ring oc­ca­sion­ally, un­til veg­eta­bles are ten­der, 10 to 20 min­utes. Re­move from heat. Let stand 10 min­utes.

2. Trans­fer half of soup to a blender or food pro­ces­sor. Purée, cov­ered, un­til smooth; re­turn to pot. Stir in milk, sherry

(if us­ing), salt, pep­per, and nut­meg.

Heat through. Gar­nish with pars­ley and browned cau­li­flower. PER 1½-CUP SERV­ING: 191 CAL; 6g FAT (3g SAT); 7g PRO; 30g CARB; 5g FIBER; 522mg SODIUM; 8g SUG­ARS

“I didn’t like len­til soup un­til now. I didn’t have tomato paste, but it was still out­stand­ing with­out it.” – JILL

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