Cream of Cauliflower Soup
|Canned regular strength chicken broth||28 Ounce (2 Cans, 14 Ounce Each)|
|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)|
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.