Easy Recipe Finder
Recipe Feeder
1 large onion, chopped 1
1 tbsp butter 15 mL
5 cups chicken broth 1,25 L
3 medium-size carrots, diced 3
1 large-size cauliflower, cut into small florets 1
1 tsp parsley flakes 5 mL
salt & pepper, to taste
1 cup light cream (optional) 250 mL
Place onion and butter in a large pan and cook over medium heat until onion is tender. Pour in chicken broth. Add carrots, cauliflower florets and parsley flakes. Bring to a boil. Reduce heat and simmer, covered, until vegetables are tender (approximately 1 hour). Season to taste.
Cool. Puree soup in electric blender and return to pan. Add cream (or chicken broth if soup is too thick). Reheat slowly. Serve.
1 tbsp butter 15 mL
5 cups chicken broth 1,25 L
3 medium-size carrots, diced 3
1 large-size cauliflower, cut into small florets 1
1 tsp parsley flakes 5 mL
salt & pepper, to taste
1 cup light cream (optional) 250 mL
Place onion and butter in a large pan and cook over medium heat until onion is tender. Pour in chicken broth. Add carrots, cauliflower florets and parsley flakes. Bring to a boil. Reduce heat and simmer, covered, until vegetables are tender (approximately 1 hour). Season to taste.
Cool. Puree soup in electric blender and return to pan. Add cream (or chicken broth if soup is too thick). Reheat slowly. Serve.
