CREAM OF CARROT AND CAULIFLOWER SOUP

By Chef_JR4

Ingredients

• 2 tablespoons butter
• 1 large onion, chopped
• 2 14 oz cans regular strength chicken broth (or reduced fat broth)
• 2 medium carrots
• 1 medium cauliflower head
• l cup half & half (non-fat works great)
• 1/8 teaspoon nutmeg (or more to taste)
• Salt and pepper to taste
• 1 tablespoon dry Sherry (optional)
• Fresh, grated Parmesan cheese

Preparation

Step 1

Peel carrots and cut into ¼ inch slices

Cut cauliflower into small flowerets

In a 4 quart kettle, sauté onions in butter until translucent – about 5 minutes.

Pour in both cans of chicken broth. Bring to boil, then add the carrots and cauliflower. Reduce heat, cover and simmer until vegetables are tender when pierced with fork – about 7 minutes.

Ladle a small amount of vegetables and broth into a blender and puree until smooth. You can fill the blender just a little under half full. Pour into a bowl.

When all vegetables have been pureed, return to the kettle, add half&half, nutmeg, salt and pepper, and Sherry (if desired)

Serve garnished with Parmesan cheese (or chopped fresh parsley)