2 celery ribs, chopped
1 small onion, chopped
1 med. carrot, chopped
2 Tbls. butter
1 large head cauliflower (2 lbs.), cut into florets
6 c. (48 oz.) chicken broth
1/2 c. flour
1-3/4 cups milk
3/4 cup half-and-half
1 Tbls. fresh parsley
1 t. salt
1/4 t. white pepper
1 t. dill weed
In a large pot, sauté celery, onion and carrot in butter for 3-5 minutes or until tender-crisp.
Stir in cauliflower and broth; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Cool slightly.
In a blender, process vegetable mixture in batches until smooth. Return to the pot; heat over medium heat.
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 half-and-half, parsley, salt, dill and pepper. Heat through.