Fall Favorites My Top Picks

Cauliflower Soup

Ingredients

  • 2 celery ribs, chopped
  • 1 small onion, chopped
  • 1 med. carrot, chopped
  • 2 Tbls. butter
  • 1 large head cauliflower (2 lbs.), cut into florets
  • 6 c. (48 oz.) chicken broth
  • 1/2 c. flour
  • 1-3/4 cups milk
  • 3/4 cup half-and-half
  • 1 Tbls. fresh parsley
  • 1 t. salt
  • 1/4 t. white pepper
  • 1 t. dill weed

Instructions

In a large pot, sauté celery, onion and carrot in butter for 3-5 minutes or until tender-crisp.

Stir in cauliflower and broth; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Cool slightly.

In a blender, process vegetable mixture in batches until smooth. Return to the pot; heat over medium heat.

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 half-and-half, parsley, salt, dill and pepper. Heat through.