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Cauliflower Soup

Cauliflower Soup
Creamy soups can be soul-warming and so very satisfying, and Doris Davis's Cauliflower Soup is no exception. The Hellertown, Pennsylvania reader writes, “I received this recipe from a friend, and over the years I have served it many times and for many occasions.”
11 ServingsPrep: 30 min. Cook: 30 min.

Ingredients

  • 6 cups chicken broth
  • 2 celery ribs, chopped
  • 1 small onion, chopped
  • 1 medium carrot, chopped
  • 1 large head cauliflower (2 pounds), broken into florets
  • 1/2 cup butter
  • 3/4 cup all-purpose flour
  • 2 cups milk
  • 1 cup half-and-half cream
  • 1 tablespoon minced fresh parsley
  • 1 teaspoon salt
  • 1 teaspoon dill weed
  • 1/4 teaspoon white pepper

Directions

  • 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,
© Taste of Home 2013

2 of 2

Cauliflower Soup (continued)

Directions (continued)

  • pepper and white sauce; heat through. Yield: 11 servings (2-3/4
  • quarts).
Nutrition Facts: 1 cup equals 195 calories, 12 g fat (8 g saturated fat), 39 mg cholesterol, 874 mg sodium, 16 g carbohydrate, 3 g fiber, 6 g protein.
© Taste of Home 2013