|Saute 1/2 cup of each in 2 Tbsp OO and 1 Tbsp of Butter;
Celery, carrots and onions
Add 2 Cloves of garlic smashed.
Saute for 8-10 minutes carefully not to caramelize the onions but just till they are soft.
|Add 4 cups of water and 2 Bay Leaves
Season with salt and pepper.
Bring to a boil and simmer on low- medium heat for 15-18 minutes.
|Strain the veggies and the bay leaves if you would like and
re-use in a pot pie recipe if you wish.
|Add 2-3 cups of chopped up cauliflower to 4 cups of broth.
Bring to a boil and cook for 15 minutes till the cauliflower is very soft.
|Remove from the stove.
Using a hand blender, blend the veggies.
|Add 1/2 cup of full cream. Bring to a boil
Season with salt and pepper to taste.
Simmer for 5-7 minutes till you achieve the desired thickness.
|Serve with herb infused Olive oil.|