Ingredients
1tbspbutter
1tbspunbleached flour,or gluten-free flour
1medium cauliflower head,chopped
½cuponions,chopped
4cupschicken broth,less-sodium, or vegetable broth
salt and pepper,to taste
Preparation
In a medium saucepan, make a roux by melting the butter on low heat.
Add the flour, then stir for 2 minutes.
Add the chicken broth, onions and cauliflower, then set the heat to medium.
Bring the mixture to a boil, then cover and simmer over medium-low heat for 20 minutes, until the vegetables are tender.
Puree with an immersion blender until smooth. Season with salt and pepper.
Serve warm, and enjoy!
