Cauliflower Soup in a French Bread Bowl

I surprised my family by serving this healthy version of a creamy cauliflower soup in bread bowls.  They loved it.  These big bowls held and lot of soup and the meal was very filling.  My hubbie who is a big eater could only finish one bowl of soup (including the bowl of course)!

2 celery ribs, chopped
1 small onion, chopped
1 medium carrot, chopped
2 T butter
1 large head cauliflower (2 pounds), broken into florets
6 c chicken broth
½ c all-purpose flour
2 c milk
¾ c fat-free half-and-half
1 T minced Parsley
1 t salt
1 t dill weed
¼ t pepper


In a Dutch oven, sauté the celery, onion, and carrot in butter for 3-5 minutes or until crisp-tender. Stir in cauliflower and broth; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Cool slightly.


In a blender or food processor, process vegetable mixture in batches until smooth. Return to the pan. Heat over medium heat. In a small bowl, whisk flour and milk until smooth; stir in puree. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in the half-and-half, parsley, salt, dill and pepper. Heat through. Makes 8 servings.


 
French Bread Bowls:
2 ½ c warm water (110-115°)
3 T sugar
2 packages highly active dry yeast
1 T salt
5 T oil
6-8 c all-purpose flour

Preheat oven to 400°. In a large bowl, combine warm water and sugar. Sprinkle yeast over the top and stir. Wait 10 minutes until yeast mixture is frothy. Add salt, oil, and 3 c flour. Beat well in mixer or with a wooden spoon. Add remaining flour and mix well until a soft dough forms. Turn dough out onto floured board and knead 2-3 times to coat with flour. Divide into 4 or 8 equal parts. (4 parts if you want large bowls; 8 parts if you want small bowls). Form into large balls and place in small foil pans. Allow dough bowls to rise for 20 minutes. Bake for 20-25 minutes or until lightly browned. Remove from pans. Cut off tops and hollow out insides. Serve with soup.