Cream of Cauliflower Soup

2 T. Olive Oil
1 large Onion, chopped
4 cloves Garlic, minced
2 large Potatoes, peeled and cubed
2 Carrots, chopped
2 (14.5 oz.) cans Chicken Broth
1 head Cauliflower, chopped
1 cup Milk
1 t. Salt
1/2 t. ground Black Pepper
1/8 t. ground Nutmeg
1 T. dry Sherry
1 T. dried Parsley

In a large pot over medium heat, saute onion and garlic in olive oil. Cook until 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. 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, sherry, and parsley. Heat through. Makes 6 one cup servings.

Number of Servings: 6

Recipe submitted by SparkPeople user SHERIEKOCH.