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 tablespoon chopped fresh parsley
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.
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, and
pepper. Heat through. Serve garnished
with parsley.
Shared by Ie Li
