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Prep Time: 10 Minutes Cook Time: 2 Minutes |
Ready In: 12 Minutes Servings: 6 |
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A summer favorite. Cook time includes chill time. Ingredients:
1 tablespoon butter |
1 garlic clove, minced |
1 head cauliflower, chopped (approx. 2 cups) |
2 cups chicken stock |
3/4 cup potato, peeled & diced |
1/8 teaspoon cayenne pepper |
1/2 teaspoon salt |
1/4 teaspoon dried basil |
1/2 teaspoon lemon juice |
1 tablespoon dry sherry |
1 cup heavy cream |
Directions:
1. Melt butter over medium heat and sauté garlic (3 minutes).
2. Add cauliflower and sauté (5 minutes).
3. Stir in chicken stock and potatoes; heat to boiling.
4. Reduce heat and simmer, covered, until potatoes and cauliflower are tender (10 minutes).
5. Season with salt, cayenne, and basil.
6. Pureé mixture in a food processor until smooth.
7. Blend in lemon juice and sherry.
8. Transfer to a bowl and whisk in cream.
9. Refrigerate until chilled (at least 2 hours).
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