Cauliflower and Carrots Soup
"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."
photo by *Parsley*
- Ready In:
- 50mins
- Ingredients:
- 14
- Yields:
-
7 cups
ingredients
- 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)
directions
- 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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Reviews
-
This is a great recipe Boomette. I am sorry for trying to ruin it on my end. I used 2 potatoes just because I wanted to use them up. I think I may have used a bit more cauliflower than what was called for too. I had to add a bunch more water as a result. This is all from my changes. A lesson, do not mess with a good thing! I also did not add the sherry, as I did not have it. I was confused about the water being in there twice, until I printed out and read the instructions. Duh. I added some leftover almonds on top. I am not a carrot fan, but this was pretty good. The carrots add a touch of sweetness to the soup, but not too much. I love the addition of nutmeg. I also omitted the salt and I didn't miss it. The green specks are the chives I put in my bowl, but I stirred it before I took the picture. I truly must try this again when I am having a better day. Made and Reviewed for 123 Hit Wonders - Thanks! :) -
DH very much enjoyed this soup! I really liked the thick texture and the very few calories! I used fat-free cheddar (although it doesn't melt very well) and served tonight as a main dish for three, which we hungrily ate on this cold Fall night. Probably next time I wouldn't add the nutmeg - I might do thyme or sage instead. Mine turned out much more orange from the carrots than the picture Parsley posted! -
I made a batch of this today to use the last of some leftover carrots. I was not sure of the beef stock cube so I used a veg stock cube instead and it was very good. Just was you need on a cloudy, rainy evening while watching the world go by. -
Mmmmmm....... so thick and creamy, without any cream or butter! I used all the ingredients as listed, but simmered everything except the cheese and sherry together (instead of just the first 5 ing) for about 20 minutes. I agree that no additional salt is needed. I used the optional sherry and think it really added a nice touch to the soup. Thanx for posting. I'll be amking this again! -
I had everything in the pantry already. This is a hearty soup, very good on a cold day. We had left over roast, so we fixed sandwiches with it and had this soup. Very satisfying.
Tweaks
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DH very much enjoyed this soup! I really liked the thick texture and the very few calories! I used fat-free cheddar (although it doesn't melt very well) and served tonight as a main dish for three, which we hungrily ate on this cold Fall night. Probably next time I wouldn't add the nutmeg - I might do thyme or sage instead. Mine turned out much more orange from the carrots than the picture Parsley posted!
RECIPE SUBMITTED BY
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