Ingredients Jump to Instructions ↓

  1. 6 cups chicken broth

  2. 2 celery ribs, chopped

  3. 1 small onion, chopped

  4. 1 medium carrot, chopped

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

  6. 1/2 cup butter

  7. 3/4 cup all-purpose flour

  8. 2 cups milk

  9. 1 cup half-and-half cream

  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, 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. 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. 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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