Categories: Soup

Ingredients

• 2 tbsp. butter
• 2 cups chopped onion
• 4 garlic cloves, minced
• 3 cups peeled and cubed potatoes (2 large)
• 2/3 cup peeled and chopped carrots (2 medium)
• 2 (14.5 oz.) cans chicken broth
• 1 head cauliflower, trimmed and chopped (Reserve 1 cup florets and pan-fry in oil until browned for garnish)
• 1 cup milk
• 1 tbsp. dry sheet
• 1 tsp salt
• 1/2 tsp black pepper
• 1/8 tsp nutmeg
• Chopped fresh parsley

Directions

1. Melt butter in a 5-qt. pot over medium heat. Stir in onion and garlic; cook until onion is translucent, about 5 minutes. Stir in potatoes and carrots; cook 5 minutes more. Pour in broth and bring to a boil. Stir in cauliflower; reduce heat and simmer, covered, stirring occasionally, until vegetables are tender, 10-20 minutes. Remove from heat. Let stand 10 minutes.

2. Blend the soup with an immersion blender. Puree, covered, until smooth; return to pot. Stir in milk, sherry, salt, pepper, and nutmeg. Heat through. Garnish with parsley and browned cauliflower.

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