Ingredients :
- 1/4 cup butter
- 4 cups cauliflower chopped
- 3/4 cup onion peeled and minced
- 1/2 cup celery chopped
- 1/3 cup all-purpose flour
- 4 cups chicken broth divided
- 1/2 cup heavy cream hot
- salt and ground white pepper
- croutons for garnish, optional
- minced fresh parsley for garnish, optional
Directions :
- In a 3-quart saucepan, melt butter over medium-high heat until foaming. Add cauliflower, onion, and celery. Sauté until softened, about 10 minutes.
- Stir in flour and cook until lightly browned, about 1 minute. Whisk in 2 ½ cups broth and bring to simmer.
- Simmer until veggies are tender, about 10 to 12 minutes longer. Transfer to blender and puree until smooth.
- Wipe out saucepan. Return pureed soup to pan. Add remaining 1 ½ cups chicken broth and cream. Bring to simmer and stir until heated through. Season to taste with salt and white pepper. Garnish with croutons and minced parsley if desired.
