Low-Fat Velvety Cauliflower Soup (Kosher-Dairy) - cooking recipe

Ingredients

700 g cauliflower heads, - 1 x-large chopped roughly
200 g celery & leaves, about 3 stalks chopped
75 g onions, about 1/2 chopped
2 teaspoons olive oil
2 teaspoons butter
20 g flour, - 2 stuffed tablespoons
1 teaspoon cream of tartar
1 tablespoon chicken consomme, Chicken Style Pareve
1 tablespoon dried thyme, fresh
2 cups water
2 cups 1% low-fat milk
salt
pepper, freshly grounded

Preparation

Heat the oil in a large pot.
Add the chopped celery and onion, sprinkle with a dash of salt, and fry over medium-high heat.
When the onion and celery are soft and you can smell the aroma, move them to one side of the pot and melt the butter on the other side.
Sprinkle the flour and cream of tartar on the melted butter, and combine to a smooth dough using a wooden spoon.
Add a small amount of water and diluite the dough. Make sure there are no lumps.
Slowly add the rest of the water and combine all.
Add consomme and mix.
Add cauliflowers and mix.
Add thyme and milk and mix.
Taste and add salt and freshly grounded pepper.
Bring to a boil: be careful it might boil-over!
Lower heat to medium-low, partially cover and simmer for additional 10-15 minutes until cauliflower is al-dente but not mushy.
At this stage you may serve the soup as it is or you may mash using a hand blender, or roughly mush using potato masher.
Serve hot and enjoy!