Cream of Cauliflower Soup II
armagazine.com/cream-of-cauliflower-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
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