Ingredients Jump to Instructions ↓

  1. 2 celery ribs, chopped

  2. 1 small onion, chopped

  3. 1 medium carrot, chopped

  4. 2 tablespoons butter

  5. 1 large head cauliflower (2 pounds), broken into florets

  6. 6 cups reduced-sodium chicken broth

  7. 1/2 cup all-purpose flour

  8. 2 cups 2% milk

  9. 3/4 cup fat-free half-and-half

  10. 1 tablespoon minced fresh parsley

  11. 1 teaspoon salt

  12. 1 teaspoon dill weed

  13. 1/4 teaspoon white pepper

Instructions Jump to Ingredients ↑

  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. In a blender, process vegetable mixture in batches until smooth. Return all to the pan. Heat over medium heat. 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).


Send feedback