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.
garlic clove, minced
leek, diced (pale green and white part only)
celery ribs, diced
red bell pepper, diced
head cauliflower, broken up
low sodium chicken broth (32 oz. carton)
grinds, fresh black pepper
fresh chives, chopped (optional)
How To Make
In a large soup pot, heat butter and oil.
Add garlic, onion, leek, celery and red pepper and saute until softened.
Add carrots, cauliflower and sherry; heat and stir together for 3 minutes.
Add chicken stock.
Bring to a boil, reduce heat, cover and simmer 30 to 35 minutes or until vegetables are tender.
Puree in a blender or food processor, until smooth.
Return mixture to soup pot.
Add milk, nutmeg, salt and pepper.
Heat, stirring, until very hot, but do not allow to boil.
Garnish individual servings with fresh chopped chives, if desired.
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