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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 11 |
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Creamy soups can be soul-warming and so very satisfying, and Doris Davis's Cauliflower Soup is no exception. The Hellertown, Pennsylvania reader writes, âI received this recipe from a friend, and over the years I have served it many times and for many occasions.â Ingredients:
6 cups chicken broth |
2 celery ribs, chopped |
1 small onion, chopped |
1 medium carrot, chopped |
1 large head cauliflower (2 pounds), broken into florets |
1/2 cup butter |
3/4 cup king arthur unbleached all-purpose flour |
2 cups milk |
1 cup half-and-half cream |
1 tablespoon minced fresh parsley |
1 teaspoon salt |
1 teaspoon dill weed |
1/4 teaspoon white pepper |
Directions:
1. In a Dutch oven, combine the broth, celery, onion and carrot. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add cauliflower; cover and simmer 15-20 minutes longer or until vegetables are tender. Cool slightly.
2. Meanwhile, in a saucepan, melt butter. Stir in flour until smooth; gradually stir in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
3. In a blender or food processor, process vegetable mixture in batches until smooth; return to pan. Stir in the cream, parsley, salt, dill, pepper and white sauce; heat through. Yield: 11 servings (2-3/4 quarts).
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