Chilled Cauliflower Soup - cooking recipe

Ingredients

1 tablespoon butter
1 garlic clove, minced
1 head cauliflower, chopped (approx. 2 cups)
2 cups chicken stock
3/4 cup potato, peeled & diced
1/8 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon dried basil
1/2 teaspoon lemon juice
1 tablespoon dry sherry
1 cup heavy cream

Preparation

Melt butter over medium heat and saute garlic (3 minutes).
Add cauliflower and saute (5 minutes).
Stir in chicken stock and potatoes; heat to boiling.
Reduce heat and simmer, covered, until potatoes and cauliflower are tender (10 minutes).
Season with salt, cayenne, and basil.
Puree mixture in a food processor until smooth.
Blend in lemon juice and sherry.
Transfer to a bowl and whisk in cream.
Refrigerate until chilled (at least 2 hours).