Creamy Cauliflower Soup

Creamy Cauliflower Soup - adapted from TasteofHome

  • 2 celery ribs, chopped
  • 1/2 onion, chopped
  • 1 medium carrot, chopped
  • 2 tablespoons 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 cream
  • 1 teaspoon dried parsley
  • 1 teaspoon salt
  • 1 teaspoon dill weed
  • 1/4 teaspoon pepper
  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. 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.)
  2. 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.
  3. Reduce heat. Stir in cream, parsley, salt, dill weed and pepper. Cook until heated through. Do not boil.

Makes: 11 servings