We’re heading into the heart of hot soup season, and this cream of cauliflower will ward off the chills!
•2 medium onions, chopped
•2 medium carrots, grated
•2 celery ribs, sliced
•2 garlic cloves, minced
•1/4 cup plus 6 tablespoons butter, divided
•1 medium head cauliflower, chopped
•5 cups chicken broth
•1/4 cup minced fresh parsley
•1 teaspoon salt
•1 teaspoon coarsely ground pepper
•1/2 teaspoon dried basil
•1/2 teaspoon dried tarragon
•6 tablespoons all-purpose flour
•1 cup milk
•1/2 cup heavy whipping cream
•1/4 cup sour cream
•Fresh tarragon, optional
1. In a soup kettle or Dutch oven, sauté the onions, carrots, celery and garlic in 1/4 cup butter until tender. Add cauliflower, broth, parsley, salt and pepper, basil and tarragon. Cover and simmer for 30 minutes or until the vegetables are tender.
2. Meanwhile, in a saucepan, melt the remaining butter. Stir in flour until smooth. Gradually stir in the milk and whipping cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Add to cauliflower mixture. Cook for 10 minutes or until thickened, stirring frequently. Remove from the heat; stir in sour cream. Garnish with tarragon if desired. Yield: 8 servings (about 2 quarts).