Ingredients

• 1 stick Organic Butter
• ½ Onion, Finely Diced
• 1 whole Carrot Finely Diced
• 1 stalk Celery, Finely Diced
• 1 whole Cauliflower Head (roughly Chopped)
• 2 Tablespoons Fresh Or Dried Parsley (chopped)
• 2 quarts Low-sodium Organic Chicken Broth (or Vegetable stock)
  
• 6 Tablespoons All-purpose Flour
• 2 cups Organic Whole Milk
• 1/2 cup Organic Half-and-half
• 2 teaspoons To 4 Teaspoons Sea Salt, To Taste

Preparation Instructions

• Melt 4 tablespoons of butter in a dutch oven or soup pot. Add the onion and saute until it starts to turn brown (few minutes).
  
• Add the carrots and celery and cook a few more minutes.
  
• Add cauliflower and parsley and stir to combine. Cover and cook over very low heat for 15 minutes. After 15 minutes, pour in chicken stock.  Bring to a boil, then reduce heat and allow to simmer.
• In a medium saucepan, melt 4 tablespoons butter. In a separate bowl, mix the flour with the milk and whisk to combine. Add the flour-milk mixture slowly to the butter in the sauce pan, whisking constantly. Remove from heat and stir in 1/2 cup half-and-half. Add this mixture to the simmering soup. Allow to simmer for 15 to 20 minutes.
  
• Check seasoning.  Salt and pepper if necessary.

For a little something extra, try adding a spooful of plain goat yogurt to your bowl of soup and top it off with some fresh cut chives.