Made this for the first time last week - it's definitely a keeper. Gave the recipe to 2 other people who loved it just as much as I do. Remember NOT to brown the vegetables
Provided by Elaine Moretti
Categories Cream Soups
Time 1h25m
Number Of Ingredients 11
Steps:
- 1. Melt butter in a dutch oven over medium heat. Add leeks, celery and garlic, saute 10 minutes or until veggies are tender but not brown. Add cauliflower saute 2 minutes. Add 6 cups broth, bring to a boil. Reduce heat and simmer, uncovered 20 minutes or until veggies are very tender. Cool slightly. Puree veggies in batches in a food processor until very smooth and creamy. Return pureed veggies to pan. Stir in half and half, salt and pepper. Bring soup to a simmer over medium heat Stir in remaining ¾ cup broth, and cook 5 minutes or until thoroughly heated. Garnish with croutons and dill, if desired. 10 cups.
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