Makeover Cauliflower Soup |
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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:
2 celery ribs, chopped |
1 small onion, chopped |
1 medium carrot, chopped |
2 tablespoons butter |
1 large head cauliflower (2 pounds), broken into florets |
6 cups reduced-sodium chicken broth |
1/2 cup king arthur unbleached all-purpose flour |
2 cups 2% milk |
3/4 cup fat-free half-and-half |
1 tablespoon minced fresh parsley |
1 teaspoon salt |
1 teaspoon dill weed |
1/4 teaspoon white pepper |
Directions:
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. Yield: 11 servings (2-3/4 quarts).
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