Serves: 8
Total Calories: 512

1 head cauliflower
3 stalks pale celery
6 cups low salt chicken broth
1 medium onion diced
2 cloves garlic diced
3 tablespoons olive oil
2 tablespoons flour (oat, rice, etc.)
1 cup enriched rice milk
1/2 cup white wine
3/4 teaspoon salt
fresh ground pepper (white if possible)
1 teaspoon Parisien Bonnes Herbs (or dried chervil or chives)
2 scallion green part only, chopped
2 tablespoons dry sherry

Cook the cauliflower and celery in 51/2 cups of the chicken broth in a large heavy pot. Meanwhile, cook the onion and garlic in 1 Tbsp. of the olive oil over medium heat in another large pot. Cook well, but do not brown. When soft, puree the onion garlic mixture with remaining 1/2 cup of chicken broth. Return to pot. When cauliflower and celery are very soft, puree in batches, returning puree to the pot with the onions. Be sure you don’t overfill the food proces - sor or it will spill out the bottom. Once you’ve pureed all the cauliflower, celery, and broth and you have an empty pot, turn the heat to medium-high, add the remaining 2 Tbsp. olive oil, let it get hot, add the 2 Tbsp. flour, and cook, stir - ring constantly, a couple of minutes. Add the rice milk and cook, stirring, until it thickens into a nice cream sauce. Add the puree back into the pot with the cream sauce, then add the white wine, the salt and a little pepper, and the dried herbs. Cook over low heat, simmering very gently about 15 minutes or so. At very end, add chopped scallions and sherry. Serve with crackers.

Nutritional Facts:

Serves: 8
Total Calories: 512
Calories from Fat: 75

More Recipes from the Whole Foods Allergy Cookbook Cookbook:
Minestrone
Curried Pumpkin Soup
Creamy Red Pepper Soup
Cream of Asparagus Soup
Cauliflower Soup
Wild Mushroom Bisque
Mushroom Barley Soup
Corn Chowder
Tortilla Soup
Chicken Soup with Cornmeal Dumplings
Lemon Chicken Soup with Rice
Portuguese Kale Soup
Turkey Noodle Soup with Spinach
Vichyssoise
Gazpacho