Cauliflower and Carrots Soup

Ingredients

  • 1 mediumpotato, diced
  • 4 mediumcarrots, diced
  • 1 cuponion, chopped
  • 1 smallcauliflower, cut in chunks
  • 2 cupswater
  • 2 cupswater
  • 4 teaspoonschicken bouillon granules
  • + 7 more ingredients
    • 1 teaspoonbeef bouillon granules
    • 1 teaspoonprepared mustard
    • ½ teaspoonnutmeg, ground
    • 1 teaspoonsalt (now I would omit it and reduced it)
    • ¼ teaspoonpepper
    • 1 cupmedium sharp cheddar, grated
    • 3 tablespoonssherry wine (obtional)

1 Combine the first 5 ingredients in a saucepan. Cook until veggies are tender. Don't drain. Remove from the heat. 2 Incorporate the next 8 ingredients. Pour everything in a large bowl. Reduce in puree in a blender or food processor, in 3 or 4 times. Put back in the saucepan. 3 Add sherry wine....

View full recipe at SpringPad

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