I have to double the batch every time I make this, and even then there isnt much left over! Kids absolutely love it and its good served with a salad and bread.
Ingredients: [‘chicken stock’, ‘cauliflower’, ‘onion’, ‘carrot’, ‘celery’, ‘dill’, ‘parsley flakes’, ‘salt and pepper’, ‘butter’, ‘flour’, ‘half-and-half cream’]
Quantity of Ingredients: [“48 ounces chicken stock”,”1 head cauliflower, chopped “,”1 medium onion”,”1 cup carrot, shredded “,”1/2 cup celery, chopped fine “,”1 tablespoon dill”,”1 tablespoon parsley flakes”,” salt and pepper”,”1/2 cup butter, softened “,”1/2 cup flour”,”1 pint half-and-half cream”]
Number of Servings: 6
Steps: [‘Bring stock to a boil and add cauliflower, onion, celery, carrots, dill and parsley. Boil until tender.’, ‘While vegetables are boiling, combine butter and flour to make a paste.’, ‘When vegetable are tender, SLOWLY add the paste to the pot, lumping it in will create hunks that do not taste very good.’, ‘Add half & half and heat through.’]