Cauliflower-Potato Soup
Cauliflower-Potato Soup is an moderately easy dinner. Made with 3 c. chicken broth, 1 (2 lb.) head cauliflower, thinly sliced (4 c.), 4 medium leeks (white part only) or 1 large onion, chopped, 1 large potato, washed, peeled and diced and 1 c. half and half, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
π Recipe adapted from RecipeNLG-Full
Combine broth, cauliflower, leeks (or onion) and potato in 3-quart saucepan.
Bring to a boil, cover and simmer 15 to 20 minutes or until vegetables are tender.
Place vegetables, 2 cups at a time, in bowl of food processor or blender; purΓ©e.
Return to saucepan.
Add half and half, 1/4 teaspoon nutmeg, salt and pepper.
Heat through; do not boil.
Dot with butter and sprinkle of nutmeg.
Yields 6 servings.
π· Perfect Pairings
Complete your meal with these
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