Creamy Cauliflower Soup

2 celery ribs, chopped
1/2 onion, chopped
1 medium carrot, chopped
2 tablespoons butter
1 large head of cauliflower, broken into florets
6 cups chicken broth
1/2 cups flour
2 cups milk
3/4 cup half and half cream
1 teaspoon dried parsley
1 teaspoon salt
1 teaspoon dill weed
1/4 teaspoon pepper

In a large saucepan, cook celery, onion and carrots in butter over medium heat until tender. Add cauliflower and chicken broth. Bring to a boil. Lower the heat, cover and simmer for 15-20 minutes, until cauliflower is tender. Remove from heat and cool slightly. Puree with an immersion blender, or put through a blender or food processor in batches, until smooth. (At this point you can refrigerate it, covered, and proceed with the recipe just before serving.)

Place flour in a medium sized bowl. Slowly add milk, in batches, whisking until smooth after each addition. Pour into soup puree, bring to a boil over medium heat and cook, stirring, for 2 minutes or until thickened.
Reduce heat. Stir in cream, parsley, salt, dill weed and pepper. Cook until heated through. Do not boil.
Makes: 11 servings