cauliflower carrot soup

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Cauliflower Carrot Soup

 

Recipe By :More Recipes from a Kitchen Garden 1995 Shepherd and Raboff

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon butter or margarine

1 tablespoon olive oil

2 garlic cloves -- minced

1 large onion -- chopped

2 large carrots -- thinly sliced

1 1/2 pounds head of cauliflower -- broken into florets

1/2 cup dry sherry

3 1/2 cups chicken or vegetable stock

1/4 cup chopped parsley

1 cup lowfat 1% milk -- or regular milk

1/4 teaspoon nutmeg

salt and black pepper

GARNISH:

1/2 fresh lime juice

2 tablespoons chopped chives

 

In a 4 to 5 quart saucepan, heat butter or margarine and oil. Add garlic and

onion and saute until softened, about 3 to 4 minutes. Add carrots, cauliflower

and sherry; heat and stir together for 3 minutes longer. Add stock. Bring to a

boil; reduce heat, cover and simmer 30 to 35 minutes or until vegetables are

tender.

 

Add parsley. Puree in a blender or food processor. Return mixture to saucepan.

Add milk and nutmeg and salt and pepper to taste. Heat, stirring, until

completely hot, but do not allow to boil. Squeeze juice of 1/2 lime over soup.

Before serving, garnish with chives.

 

Description:

" Satisfying low fat summer meal in a pot. Perfect with a green salad and

crusty bread "

Copyright:

" 1995 Renee Shepherd "

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Per Serving (excluding unknown items): 113 Calories; 5g Fat (44.0% calories from

fat); 3g Protein; 11g Carbohydrate; 2g Dietary Fiber; 7mg Cholesterol; 65mg

Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1

Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

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