Steps to Prepare Padron 1964 Sizes

Smooth Cauliflower Soup

While they have many options, trying the 1964 is definitely a step you have to take.

Recipe Summary Smooth Cauliflower Soup

A great creamy-smooth soup for cold winter nights. The thickness of the soup is determined by the proportions of cauliflower to water. Because different sizes of cauliflower are out there, add water if soup comes out too thick.

Ingredients | Padron 1964 Sizes

1 tablespoon butter

1 clove garlic, crushed

¼ teaspoon ground nutmeg

¼ teaspoon freshly ground black pepper

1 ½ teaspoons salt

6 cups water

1 head cauliflower, chopped

1 large carrot, cubed

⅓ cup chopped green onion

¼ cup chopped fresh parsley

Directions

In a large pot over medium heat, melt butter. Cook garlic in butter 30 seconds, then stir in nutmeg, pepper and salt and cook 30 seconds more. Pour in the water and introduce the cauliflower. Bring to a boil, then reduce heat, cover and simmer 20 minutes, until cauliflower is tender.

In a small saucepan over medium heat, cook carrot with water to cover until just tender. Drain and reserve.

Puree cauliflower soup in a blender or food processor or with an immersion blender. Stir in reserved carrots, green onion and parsley. Serve.

Info | Padron 1964 Sizes

prep: 5 mins cook: 30 mins total: 35 mins Servings: 6 Yield: 6 servings

TAG : Smooth Cauliflower Soup

Soups, Stews and Chili Recipes, Soup Recipes, Vegetable Soup Recipes, Cauliflower,