Cauliflower Soup

By cindygwest

Ingredients

• 2 celery ribs, chopped
• 1 small onion, chopped
• 1 medium carrot, chopped
• 2 T. butter
• 1 large head cauliflower (2 pounds), broken into florets
• 6 cups reduced sodium chicken broth
• 1/2 cup flour
• 2 cups 2% milk
• 3/4 cup half and half
• 1 T. minced parsley
• 1 t. salt
• 1 t. dill weed
• 1/4 t. white pepper

Details

Servings 10

Preparation

Step 1

1. In a Dutch oven, saute the celery, onion, and carrot in butter for 3 - 5 minutes or until crisp-tender. Stir in cauliflower and broth; bring to a boil. Reduce heat; cover and simmer for 15 - 20 minutes or until tender. Cool slightly.
2. In a blender, process vegetable mixture in batches until smooth. Return all to the pan. Heat over medium heat.
3. In a small bowl, whisk flour and milk until smooth; stir into puree. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat, stir in the half and half, parsley, salt, dill and pepper. Heat through.