How to make it

  • In large pot, melt butter. Add onion, celery and cauliflower; when this is softened cover pot and simmer for about 20 minutes.
  • Take the vegetables and put in blender or food processor and puree. ( I left it a bit chunky) Return to pot and stir in flour, mix thoroughly and cook until flour is cooked.
  • Slowly stir in chicken stock and bring to boil for 2 minutes.
  • Remove from heat and stir in cream.
  • Soup can be heated but do not boil.
  • Season to taste and add garnish.

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