Cauliflower SoupSubmitted by: CTOWNSKINNYB
IntroductionMy daughter gave this creamy soup her approval and rated it a "definitely make again" My daughter gave this creamy soup her approval and rated it a "definitely make again"
8 Tbsp Butter
2 stalk Celery
1 Large Cauliflower Head
2 Tablespoons Fresh Or Dried Parsley
1 L Low-sodium Chicken Broth Or Stock
6 Tbsp Flour
2 cups Milk
1 cup Half-and-half
Melt 4 tablespoons butter.
Add the onion and cook for a few minutes, until it starts to turn brown.
Add the carrots and celery and cook an additional couple of minutes.
Add cauliflower and parsley and stir to combine.
Cover and cook over very low heat for 15 minutes.
After 15 minutes, pour in chicken stock or broth. Bring to a boil, then reduce heat and allow to simmer.
While the soup base simmers. In a medium saucepan, melt 4 tablespoons butter.
Mix the flour with the milk and whisk to combine.
Add flour-milk mixture slowly to the butter, whisking constantly.
Remove from heat and stir in 1 cup half-and-half.
Add mixture to the simmering soup. Allow to simmer for 15 to 20 minutes.
Number of Servings: 16
Recipe submitted by SparkPeople user CTOWNSKINNYB.