Ingredients: 2 celery ribs, chopped, 1 small onion, chopped, 1 medium carrot, chopped, 2 T. butter, 1 large head cauliflower, 6 cups reduced-sodium chicken broth, 1/2 cup flour, 2 cups milk, 3/4 cup half-and-half, 1 T. minced parsley, 1 tsp. salt, 1 tsp. dill weed, 1/4 tsp. white pepper.
In a dutch oven, saute celery, onion and carrot in butter for 3-5 minutes or until crisp-tender.
In a blender, process vegetable mixture in batches until smooth.
This post was linked to: 2 Maids a Baking on 2 Maids a Milking, Tasty Tuesday on Beauty and Bedlam, Tempt My Tummy Tuesday at Blessed with Grace, Hearth N' Soul, Made from Scratch Tuesday on From Mess Hall to Bistro, It's a Blog Party, 33 Shades of Green, Trick or Treat Tuesday with Inside BruCrew Life, and NapTime Creations Tasty Tuesday Party.