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Cauliflower-carrot Soup

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CATEGORY CUISINE TAG YIELD
Vegetables, Meats, Dairy Soups & ste, Vegetables 6 Servings

INGREDIENTS

1 T Butter
1 T Olive oil
2 Cloves garlic, minced
1 Onion, chopped
2 Carrots, thinly sliced
1 Head cauliflower, broken up
1/2 c Dry sherry
3 1/2 c Chicken stock
1/4 c 2% milk
1/4 t Nutmeg
Salt and pepper
2 T Chives, chopped
1/2 Lime

INSTRUCTIONS

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.  Serving Ideas : A
light summer meal with a green salad and bread.  Recipe by: Shepherd's
Seed Catalog  Posted to MC-Recipe Digest V1 #898 by KSBAUM@aol.com on
Nov 10, 1997

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Nutrition (calculated from recipe ingredients)
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Calories: 144
Calories From Fat: 55
Total Fat: 6.2g
Cholesterol: 10.1mg
Sodium: 225mg
Potassium: 312.4mg
Carbohydrates: 12.6g
Fiber: 1.2g
Sugar: 5.1g
Protein: 4.6g


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