Blender, food processor or immersion blender
2 cups (500 mL) cauliflower florets
1/2 cup (125 mL) chopped celery
1½ cups (375 mL) reduced-sodium chicken broth
1 cup (250 mL) evaporated 2% milk
Pinch freshly ground white pepper
1 green onion sliced
- In a saucepan, combine cauliflower, celery and broth. Bring to a boil over high heat and simmer for 10 minutes or until vegetables are tender.
- Working in batches, transfer soup to blender (or use immersion blender in saucepan) and puree until smooth. Return soup to saucepan (if necessary) and stir in milk and white pepper. Heat over medium heat, stirring occasionally, until hot (do not let boil).
- Ladle into warmed bowls and garnish with green onion.
Notes: In place of store-bought chicken broth, you can use homemade chicken stock. You may need to add up to 1/4 tsp (1 ml) salt to bring out the flavors of the soup. Taste the finished soup and add just enough salt to perk up the flavor. Heat milk-based soups just to a simmer. If they are allowed to boil, they may curdle.