Cauliflower and Carrots Soup |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 15 |
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This recipe is very good. I made it a few years ago and it's from Jean Paré. This soup can be frozen. It's a thick soup. Ingredients:
1 medium potato, diced |
4 medium carrots, diced |
1 cup onion, chopped |
1 small cauliflower, cut in chunks |
2 cups water |
2 cups water |
4 teaspoons chicken bouillon granules |
1 teaspoon beef bouillon granules |
1 teaspoon prepared mustard |
1/2 teaspoon nutmeg, ground |
1 teaspoon salt (now i would omit it and reduced it) |
1/4 teaspoon pepper |
1 cup medium sharp cheddar, grated |
3 tablespoons sherry wine (obtional) |
Directions:
1. Combine the first 5 ingredients in a saucepan. Cook until veggies are tender. Don't drain. Remove from the heat.
2. Incorporate the next 8 ingredients. Pour everything in a large bowl. Reduce in puree in a blender or food processor, in 3 or 4 times. Put back in the saucepan.
3. Add sherry wine. Reheat the soup.
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