Categories: soup

Ingredients

• 3 Tbsp. butter
• 3/4 cup diced onion
• 3/4 cup diced celery
• 1 qt. homemade chicken broth
• 1 10 oz. pkg. frozen cauliflower
• 1/2 cup half and half
• salt and pepper to taste

Directions

1. Melt butter over low heat and sauté onions and celery until translucent. In a large pot, combine sautéed vegetables with broth and cauliflower. Simmer until tender. With a slotted spoon, remove vegetables from the pot and place in a blender. Carefully pour as much broth as will fit into the blender and puree until smooth. (Let steam vent from lid to prevent blow-out.)
2. Pour mixture back into pan and add cream, salt and pepper.

3. Variations: Add 1/4 cup American cheese and melt into soup.

4. Top with fresh parsley sprigs

5. Add 1/4 tsp. nutmeg or mace

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