Preparation:
In large pot, melt butter and add onion. Saute until softened. Stir in flour and dry milk. Cook until bubbly. Slowly add milk, cream and broth. Heat, stir often, until soup thickens. Add in carrots and cauliflower. Mix together. Remove from heat. Puree soup in food processor until creamy. Stir in fresh dill weed, salt and pepper to taste. Serve hot or cold. |
