CHILLED CARROT AND CAULIFLOWER SOUP

CHILLED CARROT AND CAULIFLOWER SOUP image

Yield 8 servings

Number Of Ingredients 13

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 teaspoon cayenne pepper
3/4 cup buttermilk
6 tablespoons chopped red onion
6 tablespoons chopped green onions
2 tablespoons chopped fresh mint
2 tablespoons fresh lemon juice
1/2 cup sour cream

Steps:

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. 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. (Can be made 1 day ahead. Cover; keep chilled.) 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.