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Cream Of Cauliflower Soup

Ingredients

  • 2 medium onions, chopped
  • 2 medium carrots, grated
  • 2 celery ribs, sliced
  • 2 garlic cloves, minced
  • 1/4 C. plus 6 T. butter, divided
  • 1 medium head cauliflower, chopped
  • 5 C. chicken broth
  • 1/4 C. fresh minced parsley
  • 1 tsp. salt
  • 1 tsp. coarsely ground black pepper
  • 1/2 tsp. dried basil
  • 1/2 tsp. dried tarragon
  • 6 T. flour
  • 1 C. milk
  • 1/2 C. whipping cream
  • 1/4 C. sour cream
  • fresh tarragon-optional
  1. In a soup kettle, sauté the onions, celery, carrots and garlic in 1/4 C. butter until tender.
  2. Add cauliflower, broth, parsley, salt, pepper, basil and tarragon. Cover and simmer for 30 minutes or until the vegetables are tender.
  3. Meanwhile, in a saucepan, melt the remaining butter. Stir in flour till smooth. Gradually stir in the milk and whipping cream.
  4. Bring to a boil, cook an stir for 2 minutes or until thickened. Add to cauliflower mixture. Cook for 10 minutes or till thickened, stirring frequently.
  5. Remove from heat and stir in sour cream. Garnish with tarragon, if desired.

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