Cream of Cauliflower Soup

By á-48098

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 all-purpose flour
• 1 cup milk
• 1/2 cup heavy whipping cream
• 1/4 cup sour cream
• Fresh tarragon, optional

Details

Adapted from tasteofhome.com

Preparation

Step 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.

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).