Ingredients
1tbspbutter
½cuponions,chopped
1tbspunbleached flour,or all purpose
4cupschicken broth,reduced sodium
1½lbscauliflower florets,chopped
4cupswatercress
kosher salt and pepper,to taste
Preparation
In a medium nonstick saucepan, melt the butter over low heat.
Add the onions, then sauté for 3 minutes, until soft. Then, add the flour and stir for 1 to 2 minutes.
Add the chicken broth and cauliflower, then increase heat to medium-high.
Bring to a boil, then cover and simmer over medium-low for 20 minutes, until the vegetables are tender.
Add the watercress, then cook for 1 minute, until wilted. Puree the soup with an immersion blender until smooth.
Season with salt and pepper to taste, then serve, and enjoy!
