Chilled Carrot and Cauliflower Soup |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 2 tablespoons (1/4 stick) butter | 1 tablespoon olive oil | 2 medium-size white onions, chopped (about 3-1/2 cups) |
| 2 pounds carrots, peeled, cut into 1-inch pieces (about 5 cups) | 4-1/2 cups cauliflower florets (from 1 large head) | 7-1/2 cups (or more) canned low-salt chicken broth |
| 1/2 teaspoons chopped red onion | 6 tablespoons chopped green onions | 2 tablespoons chopped fresh mint |
| 2 tablespoons fresh lemon juice | 1/2 cup sour cream | |
| 1 | Melt butter with oil in heavy large pot over medium heat. Add chopped white onions; saute until golden, about 10 minutes. Add carrots and cauliflower; saute 5 minutes. Add 7-1/2 cups broth; bring to boil. Reduce heat, cover and simmer until vegetables are very tender, about 45 minutes. Stir in cayenne. |
| 2 | Working in batches, puree soup in blender until smooth. Transfer to large bowl. Stir in buttermilk. Thin with more broth, if desired. Season with salt and pepper. Refrigerate 6 hours. |
| 3 | Mix red onion, green onions, mint, and lemon juice in small bowl. Season with salt and pepper. Ladle soup into 8 bowls. Top each with dollop of sour cream and 1 tablespoon onion mixture. |