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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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From More Recipes from a Kitchen Garden – Shepherd’s Garden Seeds Ingredients:
1 tablespoon butter |
1 tablespoon olive oil |
2 garlic cloves, minced |
1 large onion, chopped |
2 large carrots, thinly sliced |
1 cauliflower, broken into florets |
1/2 cup dry sherry |
3 1/2 cups chicken stock |
1/4 cup chopped parsley |
1 cup milk |
1/4 teaspoon nutmeg |
salt and pepper |
1/2 fresh lime |
2 tablespoons chopped fresh chives |
Directions:
1. In a saucepan, heat butter and oil.
2. Add garlic and onion and sauté until softened.
3. Add carrots, cauliflower and sherry; heat and stir together for 3 minutes longer.
4. Add chicken stock. Bring to a boil, reduce heat, cover and simmer 30-35 minutes or until vegetables are tender.
5. Add parsley. Puree in a blender or food processor.
6. Return mixture to saucepan.
7. Add milk and nutmeg, and salt and pepper to taste.
8. Heat, stirring, until completely hot, but do not allow to boil.
9. Squeeze juice of 1/2 lime over soup.
10. Serve garnished with chives.
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