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Cream Of Cauliflower Soup

Chef.Foodie's picture
Ingredients
  Onion 1 Large
  Butter/Margarine 2 Tablespoon
  Canned regular strength chicken broth 28 Ounce (2 Cans, 14 Ounce Each)
  Carrots 2 Medium
  Cauliflower 1 Medium
  Half and half 1 Cup (16 tbs) (Light Cream)
  Ground nutmeg 1⁄8 Teaspoon
  Dry sherry 1 Tablespoon
  Packed parsley sprigs 1⁄4 Cup (4 tbs)
  Salt To Taste
  Pepper To Taste
Directions

Insert slicing disc in food processor.
Cut onion in pieces to fit feed tube and slice.
Place onion slices and butter in a 3-quart pan and cook over medium heat until onion is limp (about 5 minutes).
Pour in chicken broth and bring to a boil.
Meanwhile, cut carrots in lengths to fit feed tube; slice.
Trim leaves from cauliflower and cut in pieces to fit feed tube; slice.
Add carrots and cauliflower to boiling broth, reduce heat, and simmer, covered, until vegetables are tender (about 15 minutes).
Change to metal blade and process soup, 1/2 at a time, until smooth.
Return pureed soup to 3-quart pan; add half-and-half, nutmeg, salt and pepper to taste, and sherry; heat to simmering.
Rinse processor bowl and blade and reassemble.
Process parsley until finely chopped.
Sprinkle parsley over soup before serving.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Cauliflower

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