Chamomile Cauliflower Soup

INGREDIENTS

6 chamomile tea bags

3 cups water

1 large head cauliflower, cut into 3-inch pieces

1⁄4 cup onion, chopped

2 celery ribs, chopped

1 tablespoon butter

salt, to taste

pepper, to taste

DIRECTIONS

Boil water and tea bags in large saucepan for 5 minutes. Remove tea bags. squeezing the excess liquid into the pan. Add the cauliflower to the tea, cover and simmer for 15 minutes or until tender. Drain, reserving 1 cup of the liquid.

In small pan, saute the onions and celery in the butter until the onions are clear. Put in a blender with the cauliflower, salt and pepper, and the reserved cooking liquid.

Blend until smooth and serve.

For thinner soup, reserve and add more liquid; for thicker soup reserve and and add less.

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