Cauliflower Soup

Cauliflower Soup

Submitted By The Sensible Cook
AVERAGE RATING: 1vote / 5 Stars

Side dish suggestion: warm, crusty bread sticks

2 celery stalks, chopped

1 small onion, diced

1 carrot, chopped

2 Tbsp butter

1 large head cauliflower (2 pounds), cut into florets

6 cups water

2 Tbsp chicken bouillon granules

½ cup flour

2 cups skim milk

3/4 cup fat-free half-and-half

1 Tbsp minced fresh parsley

1 tsp salt

1 tsp dill weed

1/4 tsp white pepper

In a Dutch oven, sauté 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.

In a blender or food processor, process vegetable mixture in batches until smooth.  Return to the pan.  Heat over medium heat.  In a small bowl, whisk flour and milk until smooth; stir into cauliflower mixture. Bring to a boil; cook and stir for 1-3 minutes or until thickened.  Reduce heat; stir in the half-and-half, parsley, salt, dill, and pepper.  Heat through.

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