- 1/4 cup butter
- 1 cup celery finely chopped
- 1 cup onion finely chopped
- 1 medium head cauliflower chopped
- 1/4 cup flour
- 4 cups chicken broth
- 1 bay leaf
- 1/2 cup heavy cream
- 1/2 teaspoon celery salt
- Salt and pepper to taste
- 3 slices crisp bacon crumbled
In a Dutch oven melt 1/4 cup of butter over medium heat. Add the celery and onion and cook until tender about 8 to 10 minutes
Add the cauliflower, cover and cook for 5 minutes. Stirring occasionally. Stir in the flour until well blended. Gradually stir in the chicken broth, stirring constantly.
Turn the heat to medium-high and bring to a boil. Reduce the heat to medium-low and continue to cook for about 25 minutes or until the cauliflower is tender.
Take a potato masher and mash the cauliflower until just the soup is just about smooth, leaving some of the cauliflower in small pieces.
Add the heavy cream and stir in. Add the celery salt and stir in. Season with salt and pepper. Stir in the bacon pieces. Serve
Adapted from the Joy of Cooking
Nutrition information is an estimate and may vary with brands of ingredients used.
Calories: 354kcal | Carbohydrates: 19.8g | Protein: 14.8g | Fat: 24.7g | Saturated Fat: 13.1g | Cholesterol: 67mg | Sodium: 1246mg | Potassium: 872mg | Fiber: 5.1g | Sugar: 6.3g | Calcium: 78mg | Iron: 2mg