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Cream of Cauliflower Soup
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Creamy cauliflower soup made with garlic-infused vegetables, chicken broth, milk, spices, and a touch of sherry for a flavorful twist.
Ingredients:
  • 2 tablespoons butter
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 2 large potatoes, peeled and cubed
  • 2 medium carrots, chopped
  • 2 (14.5 ounce) cans chicken broth
  • 1 head cauliflower, chopped
  • 1 teaspoon salt
  • 0.5 teaspoon ground black pepper
  • 0.125 teaspoon ground nutmeg
  • 1 tablespoon dry sherry
  • 1 tablespoon chopped fresh parsley
Instructions:
  • In a large pot over medium heat, melt butter until sizzling. Sauté onions and garlic until fragrant and onions turn translucent, for about 5 minutes. Then, add potatoes and carrots, and cook until they start to soften, around 5 minutes.
  • Add broth and bring to a boil. Mix in cauliflower, cover, reduce heat, and simmer until vegetables are tender, about 10 to 20 minutes. Remove from heat.
  • Blend soup using an immersion blender until creamy. Place the smooth mixture back on the stove and gently mix in milk, salt, pepper, nutmeg, and sherry over low heat. Warm for 3 to 4 minutes. Serve hot, topped with fresh parsley for a finishing touch.

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