1 large fresh head of cauliflower, cut up, about 6 cups
4 medium potatoes, cut up, about 5 cups
2-1/2 cups water
4 tsp Weis Salt
2 Tbsp Blue Bonnet Margarine
1/4 cup minced fresh celery
2 Tbsp fresh onion
3 cups Weis Half-and-Half
1/4 tsp Weis Pepper
Pinch of parsley
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Let's Make It
Place cauliflower, potatoes, water and salt in Dutch oven. Cover and simmer 30 min or until fork tender.
In fry pan, add margarine, minced celery and onion and saute until tender.
After cauliflower and potatoes are tender, with a slotted spoon mash cauliflower and potatoes in their liquid. (mixture will be lumpy) add celery mixture. Then add half-and-half, pepper, and parsley. Over medium heat, heat soup just to boiling.