*  Exported from  MasterCook II  *
 
                          Cauliflower-Carrot Soup
 
 Recipe By     : Shepherd’s Seed Catalog
 Serving Size  : 6    Preparation Time :1:00
 Categories    : Soups & Stews                    Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      tablespoon    butter
    1      tablespoon    olive oil
    2      cloves        garlic -- minced
    1      large         onion -- chopped
    2      large         carrots -- thinly sliced
    1      head          cauliflower -- broken up
      1/2  cup           dry sherry
    3 1/2  cups          chicken stock
      1/4  cup           2% milk
      1/4  teaspoon      nutmeg
                         salt and pepper
    2      tablespoons   chives -- chopped
      1/2                lime
 
 In a large soup pot, heat butter and oil. Add garlic and onion and saute
 until softened.
 
 Add carrots, cauliflower and sherry; heat and stir together for 3 minutes.
 Add chicken stock. Bring to a boil, reduce heat, cover and simmer 30 to 35
 minutes or until vegetablles are tender. 
 
 Add parsley. Puree in a blender or food processor. 
 
 Return mixture to saucepan. Add milk and nutmeg, salt and pepper to taste.
 Heat, stirring, until very hot, but do not allow to boil. 
 
 Squeeze over lime juice, and garnish with chives before serving.
 
 
 
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 Serving Ideas : A light summer meal with a green salad and bread.