Makeover Cauliflower Soup

Name: Makeover Cauliflower Soup
Ingredients: 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

13 ingredients

3 steps

Ingredients

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

Directions

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.
2

In a blender, process vegetable mixture in batches until smooth. Return all to the pan. Heat over medium heat.
3

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.