Cream of Cauliflower Soup

by Bradley Proctor
(Pensacola, Florida, USA and Nerja, Spain)

2 Tbsp butter
1 large onion, chopped
28-30 oz (two cans) chicken broth
2 medium carrots
1 cauliflower
1 cup whole milk or light cream
1/8 tsp ground nutmeg
salt and pepper to taste
1 Tbsp, dry sherry (jerez fino), optional
1 Tbsp chopped parsley, optional garnish

In a large and deep skillet or cooking pot, melt butter over medium heat; add onion and saute until limp (about 5 min.) Pour in chicken broth and bring to a boil.
Meanwhile, cut carrots into 1/4 inch slices and cut cauliflower into flowerets. Add vegetables to the boiling broth, reduce heat, cover, and simmer until vegetables are tender when pierced (about 8-10 min). Cut off heat and let cool a little.
Pour small amounts into a blender and blend until smooth. When all blending is complete, and the puree is back in the cooking pot, add milk/cream, nutmeg, salt, pepper, and sherry (if desired). Warm and serve garnished with parsley. Serves 6-8.
Freezes well.