Week 21 -- Cauliflower soup

I made this soup after getting the idea from pioneerwomancooks.com (here is her recipe).  Because I am not the best "recipe follower"  I will give you the version I actually made. 

I used a food processor and chopped up all of the following.
almost 1 whole yellow onion
the top half of one celery bunch
1 yellow bell pepper
1 orange bell pepper
1 red bell pepper
about 15 baby carrots
2 heads of cauliflower

Dump all of the chopped up stuff in a large sauce pan and add 3 cans of chicken broth.  Bring to a simmer for about 25 minutes (or until everything is tender). 

In a separate sauce pan, make a white sauce
4 TBS of butter (melt in the pan)
6 TBS of flour (whisk into the butter)
Add 2 cups of skim milk and 1 1/2 cups of light cream

Whisk until thickened and then pour into the other sauce pan. 

At this point I tasted it and added 2 Tbs of chicken base and 2 tsp of chicken boullion and some salt and pepper. 

It was delicious.  Even most of the kids liked it.