Cauliflower Soup

By JJCR

Ingredients

• 2 Tbsp. shortening
• 1/2 cup onions, chopped
• 1 cup celery, chopped
• 1 small carrot
• 1 head firm white cauliflower (about 1 qt. cut up)
• 2 Tbsp. parsley, chopped
• 2 qts. chicken broth ( I usually use about 4 1/2 cups) I like it thicker
• 2 Tbsp. salt
• 1/2 tsp. peppercorns, 1 tsp. tarragon tied in a cheesecloth bag.
• 4 tbsp.butter ( 6 Tbsp is about what I use)
• 6 Tbsp. flour (8 Tbsp.)
• 2 cups milk
• 1 cup half and half cream
• 1 cup sour cream at room temperature
• Last three ingredients I add as needed.

Details

Servings 8

Preparation

Step 1

In large pot, melt shortening, add onions; stir constantly over medium heat until onions start to turn yellow. Continue stirring, add carrot and celery and cook 2 min. Add cauliflower and 1 Tbsp. parsley. Cover pot and turn heat very low, stirring occasionally to keep it from sticking. After 15 min., add chicken broth, salt and herbs. Bring to a boil over medium heat. Reduce heat and let simmer.

In a small pan, melt butter. Mix flour into milk with wire whip and slowly, using wire whip add to butter. Cook to medium consistency. Remove from heat; dilute with half and half and pour into simmering soup. Stir gently with wooden spoon and simme for 15 to 20 min. Just before serving, place sour cream in a soup tureen and mix in remaining parsley. Put 2 or 3 ladles hot soup in tureen and stir into sour cream. Pour all of soup into tureen. Serve immediately.