Creamy Cauliflower Soup

Ingredients

• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 tablespoon butter or margarine
• 4 cups chicken stock or broth
• 1 large cauliflower, chopped
• 2 large potatoes, peeled and chopped
• 1 bay leaf
• 1 cup milk
• 1/4 cup grated carrot
• salt and pepper
• parsley (to garnish)

Directions

1. 1

   In a large saucepan, cook onion and garlic in butter until onions are translucent. Add chicken stock, cauliflower, potato, and bay leaf. Bring to a boil. Reduce heat and simmer for about 30 minutes, or until vegetables are tender. Discard bay leaf.

2. 2

   Process soup in a blender or food processor until smooth. (I use a potato masher, because I like lumps of veggies in mine.).

3. 3

   Return to saucepan. Stir in milk and grated carrots. Simmer 5 to 10 minutes, or until carrots are tender. Adjust seasoning to taste. Garnish with parsley. Serve with fresh grated Parmesan cheese if desired.