Winning Cream of Cauliflower Soup |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Meet the Cook: Generally, my husband isn't a soup fan - but his spoon's poised and ready for this version. I adapted this rich and creamy concoction from a recipe I tasted at a local restaurant...and it's since become a popular item on my menu . -Carol Reaves, San Antonio, Texas Ingredients:
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 king arthur unbleached all-purpose flour |
1 cup milk |
1/2 cup heavy whipping cream |
1/4 cup sour cream |
fresh tarragon, optional |
Directions:
1. In a soup kettle or Dutch oven, saute 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).
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