Creamed Cauliflower Carrot Soup

Julia Ferguson

By
@judyjellybean

This is an Adopted recipe. I was looking at Cauliflower Soup recipes on this site today and this one popped up. I was feeling a bit adventerous today so I said why not. I had most everything to make it. Just had to buy the cauliflower and leeks. Aldi grocery stores have cauliflower on sale this week for 99cents a head. So this was very economical to make. I thought it was very good, the hubs liked it too, he did say it could use more salt. He is a salter, I try to cook without salt. Use your judgement with the salt.
I think this would be good with a little velveeta added, as well.

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
4-6
Method:
Stove Top

Ingredients

1 Tbsp
butter
1 Tbsp
olive oil
1 large
garlic clove, minced
1/2 c
diced onion
1 large
leek, diced (pale green and white part only)
2
celery ribs, diced
1/4 c
red bell pepper, diced
2 large
carrots, diced
2/3 c
sherry
1
head cauliflower, broken up
4 c
low sodium chicken broth (32 oz. carton)
1/2 c
milk
4-5
grinds, fresh black pepper
2 dash(es)
nutmeg
1 pinch
salt
2 Tbsp
fresh chives, chopped (optional)

Step-By-Step

1In a large soup pot, heat butter and oil.
2Add garlic, onion, leek, celery and red pepper and saute until softened.
3Add carrots, cauliflower and sherry; heat and stir together for 3 minutes.
4Add chicken stock.
5Bring to a boil, reduce heat, cover and simmer 30 to 35 minutes or until vegetables are tender.
6Puree in a blender or food processor, until smooth.
7Return mixture to soup pot.
8Add milk, nutmeg, salt and pepper.
9Heat, stirring, until very hot, but do not allow to boil.
10Garnish individual servings with fresh chopped chives, if desired.

About this Recipe

Course/Dish: Cream Soups, Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy