Servings: 4

2 Tablespoons butter 2 Tablespoons butter
1 head cauliflower, chopped 1 head cauliflower, chopped
1 large onion, chopped 1 large onion, chopped
1 cup milk 1 cup milk
4 cloves garlic, minced 4 cloves garlic, minced
2 large potatoes, peeled and cubed 2 large potatoes, peeled and cubed
2 carrots, chopped 2 carrots, chopped
1 teaspoon salt 1 teaspoon salt
1/2 teaspoon ground black pepper ½ teaspoon ground black pepper
1/8 teaspoon nutmeg ⅛ teaspoon nutmeg
1 Tablespoon dry sherry 1 Tablespoon dry sherry
3.5 cups chicken broth 3.5 cups chicken broth
1 Tablespoon chopped fresh parsley 1 Tablespoon chopped fresh parsley

Wash and chop produce.
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 use immersion blender in pot.
Return to low heat and stir in milk, salt, pepper, nutmeg and sherry; heat through.
Serve garnished with parsley.

from Margaret Woo  from Margaret Woo