Creamed Cauliflower Carrot Soup

2
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)

How to Make Creamed Cauliflower Carrot Soup

Step-by-Step

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

Printable Recipe Card

About Creamed Cauliflower Carrot Soup

Main Ingredient: Vegetable
Regional Style: American



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