Click on a category to see more recipes in this category
Ingredients
4 Large carrots, cut into chunks
1 Head cauliflower, cut into chunks
6 Cups chicken broth
2 Cups water
1 1/2 Teaspoons salt
1/4 Teaspoon black pepper
1 Cup milk
Parmesan cheese for sprinkling
Instructions
In a soup pot, combine all ingredients except milk. Bring to a boil over high heat, then reduce heat to low and simmer 45 minutes, or until vegetables are very tender. Using an immersion blender, puree until smooth. Stir in milk and simmer an additional 5 minutes, or until hot, spoon into bowls and top with Parmesan cheese.