Cauliflower Carrot Soup
Ready In: 25 mins
Serves: 6
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 large onion, chopped
- 2 large carrots, thinly sliced
- 1 cauliflower, broken into florets
- 1⁄2 cup dry sherry
- 3 1⁄2 cups chicken stock
- 1⁄4 cup chopped parsley
- 1 cup milk
- 1⁄4 teaspoon nutmeg
- salt and pepper
Garnish
- 1⁄2 fresh lime
- 2 tablespoons chopped fresh chives
Directions
- In a saucepan, heat butter and oil.
- Add garlic and onion and sauté until softened.
- Add carrots, cauliflower and sherry; heat and stir together for 3 minutes longer.
- Add chicken stock. Bring to a boil, reduce heat, cover and simmer 30-35 minutes or until vegetables are tender.
- Add parsley. Puree in a blender or food processor.
- Return mixture to saucepan.
- Add milk and nutmeg, and salt and pepper to taste.
- Heat, stirring, until completely hot, but do not allow to boil.
- Squeeze juice of ½ lime over soup.
- Serve garnished with chives.
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