Wash, peel, and slice carots. In a medium saucepan, bring 2 cups of water to a boil; add carrots. Simmer over low heat, covered, for 15 minutes, or until tender. Drain; set aside. In the same saucepan, over high heat, bring chicken broth and onion to a boil. Add cauliflower, reduce heat to low, and simmer, covered, for 10 minutes until tender. Drain through strainer over small saucepan to reserve broth. In a measuring cup, combine 1/4 cup of the milk, flour, salt, and pepper until smooth. Stir milk mixture into the reserved broth. Over medium heat, bring to a boil; cook, stirring, until sauce is thickened. Remove from heat. Place cauliflower mixture, 1/2 cup sauce, and the half-and-half in a blender container. Cover and blend until smooth, stopping to scrape container often. Pour cauliflower soup into small saucepan and keep warm over very low heat. (Or pour into a container and refrigerate until ready to serve.) Place the rest of the sauce in the blender. Add the remaining 1 1/2 cups of milk and the carrots. Cover and blend until smooth, stopping to scrape container often. Pour carrot soup into medium saucepan and heat through. (Or put into a container and refrigerate.) (Reheat cold soups when ready to serve.) To serve, ladle carrot soup into warm soup bowls. Drizzle 2 to 3 tablespoons of cauliflower soup on top of each.

[McCall's Cooking School No 12] Posted by Fred Peters.