Cauliflower Soup  Soups and Stews  349 reads

1/4 cup butter or margarine
1 1/2 pounds russet potatoes, peeled, diced
1 1/2-pounds cauliflower, trimmed, cut into florets
1 pound carrots, peeled, sliced
1 large onion, chopped
4 cups (or more) vegetable or chicken broth
Salt and freshly ground pepper to taste

Melt butter in heavy large Dutch oven over medium heat. Add potatoes, cauliflower, carrots and onion; sauté until onion is golden brown, about 7 minutes.

Add 4 cups broth; bring to boil. Reduce heat; simmer until vegetables are tender, adding more broth if soup is too thick, about 30 minutes. Season to taste with salt and pepper. Serve hot.

Makes 6 servings.
Rating 3.00/5
Rating: 3.0/5 (78 votes)
View this article in PDF format Print article

QR Bookmark This Page

QR Code to access this page
This website use cookies. By browsing on this website you accept the usage of cookies ( Cookie policy )
Design by: XOOPS UI/UX Team