Makeover Cauliflower Soup

• 2 celery ribs, chopped
• 1 small onion, chopped
• 1 medium carrot, chopped
• 2 tablespoons butter
• 1 large head cauliflower (2 pounds), broken into florets
• 6 cups reduced-sodium chicken broth
• 1/2 cup all-purpose flour
• 2 cups 2% milk
• 3/4 cup fat-free half-and-half
• 1 tablespoon minced fresh parsley
• 1 teaspoon salt
• 1 teaspoon dill weed
• 1/4 teaspoon white pepper

1. In a Dutch oven, saute the celery, onion and carrot in butter for 3-5 minutes or until crisp-tender. Stir in cauliflower and broth; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Cool slightly.
2. In a blender, process vegetable mixture in batches until smooth. Return all to the pan. Heat over medium heat.
3. In a small bowl, whisk flour and milk until smooth; stir into puree. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in the half-and-half, parsley, salt, dill and pepper. Heat through.

celery, onion, carrot, butter, cauliflower, chicken broth, allpurpose, milk, parsley, salt, dill weed, white pepper

Taken from www.tasteofhome.com/recipes/makeover-cauliflower-soup/ (may not work)