0/5
(0 Votes)
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)