Printable | Taste of Home

Makeover Cauliflower Soup

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

Printed from tasteofhome.com Nov 19, 2008

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Makeover Cauliflower Soup cont.

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 or food processor, process
vegetable mixture in batches until smooth. Return 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).