Day 21 of NaPodPoMo http://www.consumersearch.com/jogging-strollers Recipe of the month: Cream of Cauliflower Soup from www.allrecipes.com I did NOT use the milk. I doubled the recipe and used 48 ounces of chicken broth instead of 30 ounces. I found that the soup is more orange in color with the carrots. If that is not appealling to you adjust the amount of carrot. Cream of Cauliflower Soup II Rated: Submitted By: Vivien Photo By: Jen C Prep Time: 20 Minutes Cook Time: 40 Minutes Ready In: 1 Hour Servings: 6 "Cauliflower, potatoes and carrots are cooked with garlic in chicken broth, pureed, then combined with milk, spices and a bit of sherry in this basic cream of cauliflower soup." Ingredients: 2 tablespoons butter 1 large onion, chopped 4 cloves garlic, minced 2 large potatoes, peeled and cubed 2 carrots, chopped 2 (14.5 ounce) cans chicken broth 1 head cauliflower, chopped 1 cup milk 1 teaspoon salt 1/2 teaspoon ground black pepper 1/8 teaspoon ground nutmeg 1 tablespoon dry sherry 1 tablespoon chopped fresh parsley Directions: 1. In a large pot over medium heat, melt butter. Stir in onion and garlic and cook until onion is translucent, about 5 minutes. Stir in potatoes and carrots and cook 5 minutes more. Pour in chicken broth and bring to a boil. Stir in cauliflower, cover, reduce heat and simmer until vegetables are tender, 10 to 20 minutes. Remove from heat. 2. Puree in batches in a blender or food processor, or in the pot using an immersion blender. Return to low heat and stir in milk, salt, pepper, nutmeg and sherry. Heat through. Serve garnished with parsley. ALL RIGHTS RESERVED copy; 2010 Allrecipes.com Printed from Allrecipes.com 11/21/2010