Cream of Vegetable Soup


Cauliflower, potatoes and carrots are cooked with garlic in chicken broth, pureed, then combined with milk, spices and a bit of sherry in this basic cream of cauliflower soup.

Modified from: Cream of Cauliflower Soup II

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1 h servings
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Original recipe yields 6 servings

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  1. In a large pot over medium heat, melt the butter. Stir in onion and garlic and cook until onion is translucent, about 5 minutes. Stir in potatoes and carrots and cook 5 minutes more. Pour in the vegetable broth and bring to a boil. Stir in cauliflower/broccoli, cover, reduce heat and simmer until vegetables are tender, 15 to 20 minutes. Remove from heat.
  2. Purée in batches in a blender , food processor, or with an immersion blender. Return to low heat and stir in milk, salt, pepper. Serve hot.


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