Pureed Cauliflower Soup

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Ingredients
  

  • 4 medium sized Carrots diced
  • 4 stalks Celery diced
  • 1 yellow Onion chopped
  • 2 heads Cauliflower
  • 2 TBSP Olive Oil
  • 4 cups Chicken Stock
  • 1 cup Heavy Cream

Instructions
 

  • Heat olive oil in medium size pot
  • Place onions, carrots and celery and sauté until soft
  • Add cauliflower florets and sauté until soft
  • Add 4 cups chicken stock
  • Cook on medium heat for one hour until soft and tender
  • Remove and puree
  • Add heavy cream
  • Season with salt and pepper
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