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Ingredients
- 2 Celery ribs, chopped
- 1/2 Onion, chopped
- 1 medium Carrot, chopped
- 2 tbsp Butter
- 1 large head of Cauliflower, broken into florets
- 6 cups Chicken Broth
- 1/2 cups Flour
- 2 cups Milk
- 3/4 cup Half-and Half
- 1 tsp dried Parsley
- 1 tsp Salt
- 1 tsp Dill Weed
- 1/4 tsp Pepper
Details
Preparation time 20mins
Cooking time 30mins
Preparation
Step 1
In a large saucepan, cook celery, onion and carrots in butter over medium heat until tender. Add cauliflower and chicken broth. Bring to a boil. Lower the heat, cover and simmer for 15-20 minutes until cauliflower is tender. Remove from heat and cool slightly.l Puree with an immersion blender or put through a blender or food processor in batches, until smooth (at this point you can refrigerate it, covered, and proceed with the recipe just before serving).
Place flour in a medium sized bowl. Slowly add milk, in batches, whisking until smooth after each addition. Pour into soup puree, bring to a boil over medium heat and cook, stirring, for 2 minutes or until thickened.
Reduce heat. Stir in cream, parsley, salt, dill weed and pepper. Cook until heated through. Do not boil.
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