Ingredients
6 cups chicken broth2 celery ribs, chopped1 small onion, chopped1 medium carrot, chopped1 large head cauliflower (2 pounds), broken into florets1/2 cup butter3/4 cup all-purpose flour2 cups whole milk1 cup half-and-half cream1 tablespoon minced fresh parsley1 teaspoon salt1 teaspoon dill weed1/4 teaspoon white pepper
Preparation
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, pepper and white sauce; heat through.
