Creamy Cauliflower Soup Ww Friendly Recipes

Steps:

• 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.

Steps:

• In a large pot over medium heat, melt butter. Stir in onion and garlic and cook until onion is translucent, about 5 minutes. Stir in potatoes and carrots and cook 5 minutes more. Pour in chicken broth and bring to a boil. Stir in cauliflower, cover, reduce heat and simmer until vegetables are tender, 10 to 20 minutes. Remove from heat.
• Puree in batches in a blender or food processor, or in the pot using an immersion blender. Return to low heat and stir in milk, salt, pepper, nutmeg and sherry. Heat through. Serve garnished with parsley.

Steps:

• Clean and chop the leeks and celery.
• Heat oil in a large nonstick sauce pan, over medium heat.
• Add the leeks and celery, stir frequently, cook until softened, not browned, about 4 minutes.
• Add the broth and cauliflower, bring to boil. Cover and simmer until the cauliflower is tender, about 10-15 minutes. Remove from heat.
• In batches or with a blender stick, puree to desired texture. You may want to spoon out and reserve some cauliflower pieces for added texture.
• Stir in half & half and nutmeg and blend.
• Top with grated cheddar cheese.