Cauliflower and Carrots Soup Recipe #299335
This recipe is very good. I made it a few years ago and it's from Jean Paré. This soup can be frozen. It's a thick soup.
by Boomette
50 min | 20 min prep
7 cups
- 1 medium potato, diced
- 4 medium carrots, diced
- 1 cup onion, chopped
- 1 small cauliflower, cut in chunks
- 2 cups water
- 2 cups water
- 4 teaspoons chicken bouillon granules
- 1 teaspoon beef bouillon granules
- 1 teaspoon prepared mustard
- 1/2 teaspoon nutmeg, ground
- 1 teaspoon salt (now I would omit it and reduced it)
- 1/4 teaspoon pepper
- 1 cup medium sharp cheddar, grated
- 3 tablespoons sherry wine (obtional)
- Combine the first 5 ingredients in a saucepan. Cook until veggies are tender. Don't drain. Remove from the heat.
- Incorporate the next 8 ingredients. Pour everything in a large bowl. Reduce in puree in a blender or food processor, in 3 or 4 times. Put back in the saucepan.
- Add sherry wine. Reheat the soup.
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5 stars