Cauliflower-Carrot Soup
Yield
6 servingsPrep
5 minCook
1 hrsReady
1 hrsLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
butter
|
|
| 1 | tablespoon |
olive oil
|
|
| 2 | cloves |
garlic
minced |
|
| 1 | large |
onions
chopped |
|
| 2 | large |
carrots
thinly |
|
| 1 | head |
cauliflower florets
broken up |
*
|
| ½ | cup |
sherry
dry |
*
|
| 3 ½ | cups |
chicken broth
|
|
| ¼ | cup |
milk, 2%
|
* |
| ¼ | teaspoon |
nutmeg
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 2 | tablespoons |
chives
chopped |
|
| ½ | each |
limes
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
butter
|
|
| 15 | ml |
olive oil
|
|
| 2 | cloves |
garlic
minced |
|
| 1 | large |
onions
chopped |
|
| 2 | large |
carrots
thinly |
|
| 1 | head |
cauliflower florets
broken up |
*
|
| 118 | ml |
sherry
dry |
*
|
| 828 | ml |
chicken broth
|
|
| 59 | ml |
milk, 2%
|
* |
| 1.3 | ml |
nutmeg
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 3E+1 | ml |
chives
chopped |
|
| 0.5 | each |
limes
|
|
Directions
In a large soup pot, heat butter and oil.
Add garlic and onion and sauté 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 vegetablles are tender.
Add parsley.
Purée in a blender or food processor.
Return mixture to saucepan.
Add milk and nutmeg, salt and pepper to taste.
Heat, stirring, until very hot, but do not allow to boil.
Squeeze over lime juice, and garnish with chives before serving.
