creamed cauliflower carrot soup
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.
yield
4 -6
method
Stove Top
Ingredients For creamed cauliflower carrot soup
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1 Tbspbutter
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1 Tbspolive oil
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1 lggarlic clove, minced
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1/2 cdiced onion
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1 lgleek, diced (pale green and white part only)
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2celery ribs, diced
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1/4 cred bell pepper, diced
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2 lgcarrots, diced
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2/3 csherry
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1head cauliflower, broken up
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4 clow sodium chicken broth (32 oz. carton)
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1/2 cmilk
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4-5grinds, fresh black pepper
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2 dashnutmeg
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1 pinchsalt
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2 Tbspfresh chives, chopped (optional)
How To Make creamed cauliflower carrot soup
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1In a large soup pot, heat butter and oil.
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2Add garlic, onion, leek, celery and red pepper and saute until softened.
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3Add carrots, cauliflower and sherry; heat and stir together for 3 minutes.
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4Add chicken stock.
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5Bring to a boil, reduce heat, cover and simmer 30 to 35 minutes or until vegetables are tender.
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6Puree in a blender or food processor, until smooth.
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7Return mixture to soup pot.
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8Add milk, nutmeg, salt and pepper.
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9Heat, stirring, until very hot, but do not allow to boil.
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10Garnish individual servings with fresh chopped chives, if desired.
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Categories & Tags for Creamed Cauliflower Carrot Soup:
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