Categories: Soup
Ingredients
- 2 tbsp. butter
- 2 cups chopped onion
- 4 garlic cloves, minced
- 3 cups peeled and cubed potatoes (2 large)
- 2/3 cup peeled and chopped carrots (2 medium)
- 2 (14.5 oz.) cans chicken broth
- 1 head cauliflower, trimmed and chopped (Reserve 1 cup florets and pan-fry in oil until browned for garnish)
- 1 cup milk
- 1 tbsp. dry sheet
- 1 tsp salt
- 1/2 tsp black pepper
- 1/8 tsp nutmeg
- Chopped fresh parsley
Directions
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Melt butter in a 5-qt. pot over medium heat. Stir in onion and garlic; cook until onion is translucent, about 5 minutes. Stir in potatoes and carrots; cook 5 minutes more. Pour in broth and bring to a boil. Stir in cauliflower; reduce heat and simmer, covered, stirring occasionally, until vegetables are tender, 10-20 minutes. Remove from heat. Let stand 10 minutes.
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Blend the soup with an immersion blender. Puree, covered, until smooth; return to pot. Stir in milk, sherry, salt, pepper, and nutmeg. Heat through. Garnish with parsley and browned cauliflower.