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Creamy Cauliflower and Carrot Soup
Slightly Spicy |
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4 heads cauliflower (cut into flowerettes)
1 pack celery (dice ½ of pack)
2 white onions (dice 1-1/2 )
2 boxes chicken broth
2 table spoons Worcestershire sauce
½ teaspoon of each sea salt course pepper
1 bag baby carrots
4 jalepenos (finely diced)
Chives (finely diced)
1 quart cream
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In a large stock pot combine cauliflower, onion, carrots,
chicken broth, jalepeno, celery, and salt and pepper.
Bring to a boil and reduce to medium heat, continue to cook until everything is tender.
Allow to cool slightly.
Reserve approximately ½ of the cauliflower in a separate container. Take the rest of the mixture and puree in a blender or food processor.
Place back in stock pot and add worcestershire sauce.
Put the reserved cauliflower in the blender and chop so it is is small pieces, then add to stock pot. Reheat until hot.
Stir in cream until reaches consistency that you prefer.
To serve add chopped chives
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Preparation Time: 1-2 hours |
Serves: 8-10 |
| Recipe Origin: United States |
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Submitted by: |
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Shaun
Missouri
United States |
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| This recipe has been viewed 2159 times. |
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