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Cauliflower and Carrots Soup

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“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.”
READY IN:
50mins
YIELD:
7 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine the first 5 ingredients in a saucepan. Cook until veggies are tender. Don't drain. Remove from the heat.
  2. 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.
  3. Add sherry wine. Reheat the soup.

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