 | | Directions | | In a stock pot, make a roux by melting the butter on low heat. Add the flour and stir about 2 minutes. Add the chicken broth, onion, celery and cauliflower and set heat to medium. Bring to a boil. Cover and simmer over medium-low heat until vegetables are tender, approximately about 20 minutes. Puree with a blender until smooth. Season with salt and pepper. |
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Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 6
|  | | Ingredients | | - | | 1 tablespoon butter |
| - | | 1 tablespoon flour |
| - | | 4 cups chicken broth |
| - | | 1/4 cup onion, diced |
| - | | 1 stick celery, diced |
| - | | 1 head cauliflower, chopped |
| - | | salt and pepper, to taste |
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