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| Servings |
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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
Ingredients
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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