CREAM OF CAULIFLOWER SOUP
This is a great basic soup recipe. You can modify it by using broccoli or spinach instead of the cauliflower
2 tbs. butter
1 large onion, chopped
4 cloves garlic, minced
2 carrots, chopped
2 (14.5ounce) cans chicken broth
1 head cauliflower; chopped
1 cup cream
1 tsp. salt
1/2 tsp. black pepper
pinch of nutmeg
1 tbs. dry sherry
1 tbs. chopped fresh parsley
In a large pot over medium heat, melt butter. Stir in onion and garlic and cook until onion is translucent, about 5 minutes. Add chicken broth and bring to a boil. Stir in cauliflower. Cover reduce heat, and simmer until tender, 10 to 20 minutes. Remove from heat. Puree in batches in a blender or food processor. Return to heat and stir in cream, salt, pepper, nutmeg and sherry. Heat through. Sprinkle with parsley.
6 servings
7 carbs *All Recipes Dinner Tonight Cookbook*
This is a great basic soup recipe. You can modify it by using broccoli or spinach instead of the cauliflower
2 tbs. butter
1 large onion, chopped
4 cloves garlic, minced
2 carrots, chopped
2 (14.5ounce) cans chicken broth
1 head cauliflower; chopped
1 cup cream
1 tsp. salt
1/2 tsp. black pepper
pinch of nutmeg
1 tbs. dry sherry
1 tbs. chopped fresh parsley
In a large pot over medium heat, melt butter. Stir in onion and garlic and cook until onion is translucent, about 5 minutes. Add chicken broth and bring to a boil. Stir in cauliflower. Cover reduce heat, and simmer until tender, 10 to 20 minutes. Remove from heat. Puree in batches in a blender or food processor. Return to heat and stir in cream, salt, pepper, nutmeg and sherry. Heat through. Sprinkle with parsley.
6 servings
7 carbs *All Recipes Dinner Tonight Cookbook*
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