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Pot-Of-Gold Soup

southern.chef's picture
Ingredients
  Chicken broth 14 1⁄2 Ounce, undiluted
  Water 2 Cup (32 tbs)
  Salt 3⁄4 Teaspoon
  Cauliflower 1 1⁄4 Pound, broken into flowerets
  Carrots 4 Medium, sliced 0.5 inch thick
  Onion 1 , quartered
  Milk 1⁄2 Cup (8 tbs)
  Butter/Margarine 1 1⁄2 Teaspoon
  Curry powder 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
Directions

Combine broth, water, and salt in a heavy saucepan, bring to a boil.
Add cauliflower, carrots, and onion; cover and simmer 15 minutes or until vegetables are tender.
Place 1 cup vegetables and liquid into container of an electric blender, cover and process until smooth.
Pour mixture into another saucepan.
Repeat procedure until all vegetables are smooth.
Add milk and remaining ingredients, stir until butter melts.
Serve soup hot.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Servings: 
8

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