Cream of Cauliflower Soup
A steaming bowl of healthful vegetables, when dressed up with sherry, cheese and cream, should appeal to the pickiest eater.
Prep Time:
Cooking Time: 45 minutes
Ingredients
- 2 tablespoons butter
- 1 (16-ounce) package frozen cauliflower
- 1 cup frozen sliced carrots
- 1 cup frozen chopped onion
- 2 teaspoons refrigerated minced garlic
- 2 (14 1/2-ounce) cans chicken broth
- 1/2 cup whipping cream
- 1/4 cup shredded Swiss cheese
- 3 tablespoons dry sherry, optional
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
- Croutons, optional for garnish
Directions
Melt butter in a large skillet over medium-high heat. Sauté cauliflower, carrots, onion and garlic in melted butter, stirring continually, for 5 minutes.
Add chicken broth to vegetable mixture and bring to a boil. Reduce heat to low. Simmer, covered, until vegetables are tender, about 8 minutes. Remove from the heat.
Puree soup in batches in a blender or food processor. Return to skillet.
Stir in whipping cream, Swiss, sherry, salt and white pepper.
Cook, stirring occasionally, until heated through, about 7 minutes. Ladle into soup bowls. Garnish with croutons.
Secret Tip
When you puree hot liquids, be sure to fill the blender or food processor only halfÂway, as hot foods expand a lot when processed. A too-full blender can make a surprising mess. And be sure to place the lid on securely.
