1 cauliflower
3 celery stalks
6 cups chicken broth
1 onion
2 garlic cloves
3 Tb. olive oil
2 Tb. flour
1 cup rice milk
1/2 cup white wine
3/4 tsp. salt
White pepper
Dried chives/bay leaf
2 scallions (green part)
2 Tb. Sherry
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Cook Cauliflower and celery in 5 1/2 cups chicken broth, puree
Saute garlic and onion in olive oil; add remaining 1/2 cup broth and puree
In an empty pot mix together olive oil and flour, when hot add milk.
Add roux to soup
Add white wine, salt, pepper, chives and bay leaf
Simmer for 15 minutes
Add sherry and scallions at end.
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