Cream of Chunk Cauliflower & Veggie Soup

win_20160502_20_45_44_pro-2

I made a big pot of this soup last night and it was so delicious. Often, I will have a cup of soup available for those who want one before serving the main course.

 I used one large head of fresh cauliflower, 1 cup low sodium vegetable stock, 1 cup light cream, 1-1/2 cups whole Milk, one tablespoon corn starch, one cup baby carrots, 4 strips crispy cooked bacon (crumbled) one teaspoon black pepper, handful of flat leaf parsley.

Core fresh cauliflower cut the large florets into bit size pieces, boil in salted water for 8 minutes, drain, set aside. Boil in another small pot the baby carrots until tender, drain. In a large (lidded) soup pot add vegetable stock, cream, milk, corn starch on low heat, stirring. Add cauliflower florets cover pot and cook 10 minutes.

Transfer to a large serving bowl, add carrots, cracked black pepper, parsley and bacon pieces.

So creamy and delicious.

Enjoy!

Lemon~Parsley Red Potatoes

win_20161014_19_30_45_pro-2

Great side dish!

"Cheffie Cooks" Favorite Original Recipes

win_20161014_19_30_45_pro-2A wonderful side dish for the upcoming holidays (or anytime). We love these red potatoes, baked with lemon butter and parsley, garlic salt, onion powder, I just peel them in the center, add into a baking dish with 1/4 cup vegetable broth, 1/4 stick melted butter 1/2 fresh lemon (juice), seasonings, cover with aluminum foil and bake @ 375 F for 30 minutes.

Great with any main dish entrée.

Enjoy!

Cheryl “Cheffie Cooks” Wiser.

View original post