Cream of Cauliflower Soup Recipe
Ingredients
| Onion | 1 Large | |
| Butter/Margarine | 2 Tablespoon | |
| Regular | 2 Can (10oz) | |
| 2 medium-size carrots | ||
| 1 medium-size cauliflower | ||
| Half and Half | 1 Cup (16 tbs) | |
| Ground nutmeg | 1/8 Teaspoon | |
| Dry sherry | 1 Tablespoon | |
| 1/4 cup packed parsley sprigs | ||
| 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.
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.
Chef
