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Cream of Cauliflower Soup
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4 tablespoons butter or margarine
1/2 cup chopped onion
3 ribs celery, minced
3 cups chicken broth
2 cups cooked, finely-chopped cauliflower
2 cups cream
2 tablespoons chopped, fresh parsley
Salt and pepper, to taste
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Heat the butter in a large soup pot. Add the onion and celery and cook until softened, about four minutes. Add the
chicken broth and cauliflower. Bring to boil. Add the cream and heat through – do not boil. Season with salt and pepper to taste, and stir in the parsley.
Serve.
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