Cream of Cauliflower Soup

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