Even if you don't like cauliflower, you will love this creamy cauliflower soup! My son won't even touch a vegetable, yet this is one of his favorites. The really good thing is... it also has carrots and celery in it, but everything is pureed, so he gets a full serving of vegies and doesn't even know it. I find that being a sneaky cook works well with my children, especially the picky ones :)
I have made this recipe for years...it's another family favorite. This creamy soup is perfect on a cool fall day served with rolls or just crackers. It can be put together fairly quick, or make it early, and transfer it to a crock pot set on low for all day simmering.
From my kitchen to yours....ENJOY! ♥
~ Creamy Cauliflower Soup ~
2 celery ribs, chopped
1 small onion, chopped
1 carrot, peeled and chopped (I'm assuming everybody peels their carrots...but, just in case) :)
2 T butter
1 lg. head cauliflower, about 2 lbs., broken into florets
6 cups chicken broth
1/2 cup flour
2 cups milk (2% is fine)
3/4 cup half and half
1 T minced, fresh parsley, or dried to taste
1-2 tsp. salt, to taste
1/2 tsp. dill weed (opt., but, I like it! )
1/4 tsp pepper
In dutch oven or soup pot, saute the onion, celery and carrots in butter for 3-5 minutes until crisp tender. Stir in cauliflower and broth, bring to a boil. Reduce heat, cover and simmer 15 minutes or until cauliflower is tender. In a blender or food processor, puree' soup in batches until smooth. Return to pot. Cook over medium heat, stirring occasionally. In a medium bowl whisk flour and milk until smooth. Stir into puree'. (I always pour my milk/ flour mixture into soup through a strainer...just in case there are any flour lumps...don't like those in my soup.) Bring to a boil, cook and stir for 2 min. until thickened. Reduce heat. stir in half and half, parsley, salt, dill and pepper. Heat through.
mmmmm....good!
"I love the leaves I do not know why. Is it their colors or how they fly? They crunch and crinkle Under my feet; I pile them up And take a leap!"
... Beth Paulsen