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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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If you like cauliflower (and even if you don't), this soup is for you. Creamy and smooth, and not overpowering. Ingredients:
1 medium onion, diced |
2 garlic cloves, minced |
1 tablespoon butter or 1 tablespoon margarine |
4 cups chicken stock or 4 cups broth |
1 large cauliflower, chopped |
2 large potatoes, peeled and chopped |
1 bay leaf |
1 cup milk |
1/4 cup grated carrot |
salt and pepper |
parsley (to garnish) |
Directions:
1. In a large saucepan, cook onion and garlic in butter until onions are translucent. Add chicken stock, cauliflower, potato, and bay leaf. Bring to a boil. Reduce heat and simmer for about 30 minutes, or until vegetables are tender. Discard bay leaf.
2. Process soup in a blender or food processor until smooth. (I use a potato masher, because I like lumps of veggies in mine.).
3. Return to saucepan. Stir in milk and grated carrots. Simmer 5 to 10 minutes, or until carrots are tender. Adjust seasoning to taste. Garnish with parsley. Serve with fresh grated Parmesan cheese if desired.
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