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“A summer favorite. Cook time includes chill time.”
READY IN:
2hrs 25mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt butter over medium heat and sauté garlic (3 minutes).
  2. Add cauliflower and sauté (5 minutes).
  3. Stir in chicken stock and potatoes; heat to boiling.
  4. Reduce heat and simmer, covered, until potatoes and cauliflower are tender (10 minutes).
  5. Season with salt, cayenne, and basil.
  6. Pureé mixture in a food processor until smooth.
  7. Blend in lemon juice and sherry.
  8. Transfer to a bowl and whisk in cream.
  9. Refrigerate until chilled (at least 2 hours).

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