Chilled Cauliflower Soup

A summer favorite. Cook time includes chill time.

• Ready In: 2 hrs 25 mins
• Serves: 4-6

Ingredients

• 1  tablespoon butter
• 1  garlic clove, minced
• 1  head cauliflower, chopped (approx. 2 cups)
• 2  cups  chicken stock
• 3⁄4 cup potato, peeled & diced
• 1⁄8 teaspoon cayenne pepper
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon dried basil
• 1⁄2 teaspoon lemon juice
• 1  tablespoon dry sherry
• 1  cup heavy cream

Directions

1. Melt butter over medium heat and sauté garlic (3 minutes).
2. Add cauliflower and sauté (5 minutes).
3. Stir in chicken stock and potatoes; heat to boiling.
4. Reduce heat and simmer, covered, until potatoes and cauliflower are tender (10 minutes).
5. Season with salt, cayenne, and basil.
6. Pureé mixture in a food processor until smooth.
7. Blend in lemon juice and sherry.
8. Transfer to a bowl and whisk in cream.
9. Refrigerate until chilled (at least 2 hours).