Description
I make lots of cream soups and this is a good ‘basic’ recipe. I originally made this in 1990 and always make some modifications – we like lots of garlic as reflected in this recipe!! I also add or substitute other vegetables, i.e., broccoli and spinach. I also use potatoes for thickening rather than cream to keep the fat down.
Ingredients
- 2 tablespoons butter
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 large potatoes, peeled and cubed
- 2 carrots, chopped
- 2 (14.5 ounce) cans chicken broth
- 1 head cauliflower, chopped
- 1 cup milk
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ⅛ teaspoon ground nutmeg
- 1 tablespoon dry sherry
- 1 tablespoon chopped fresh parsley
Instructions
- In a large pot over medium heat
- melt butter. Stir in onion and garlic and cook until onion is translucent
- about 5 minutes. Stir in potatoes and carrots and cook 5 minutes more. Pour in chicken broth and bring to a boil. Stir in cauliflower
- cover
- reduce heat and simmer until vegetables are tender
- 10 to 20 minutes. Remove from heat.
- Puree in batches in a blender or food processor
- or in the pot using an immersion blender. Return to low heat and stir in milk
- salt
- pepper
- nutmeg and sherry. Heat through. Serve garnished with parsley.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hr
Servings: 6