Ingredients
- 2 Tbs butter
- 1/2 cup onion, diced
- 1 carrot, chopped
- 1 cup celery, diced
- 1 lb cauliflower, broken into flowerets
- 2 Tbs parsley, chopped
- 8 cup chicken broth
- 1/2 tsp peppercorns
- 1 tsp tarragon
- 1/2 bay leaf
- 1 1/2 sticks butter, for the roux
- 3/4 cup flour
- 2 cup milk
- 1 cup half and half
- 1 cup sour cream
- Servings: 8
- Reviews
- 5 stars - Probably the best soup I've ever tasted! Recipe came from Joanie. - ME 1/21/2007
- Source
- Source: Joanie
- Author Notes
- Recipe can be changed for just about any vegetable, Broccoli is especially good.
Preparation
Step 1
1. In a 10 Qt. pot, heat shortening. Add onions, stirring frequently. Add carrots and celery. Cook 2 mins stirring. Add cauliflower and 1 TB. parsley. Cover and simmer low for 15 mins. stirring occasionally. Add chicken stock and bouquet garni made of the peppercorn, tarragon and bay leaf. Bring to a boil. Reduce and simmer 5 mins. Melt butter in 2 qt. pan. Stir in flour. Slowly add milk, whisking constantly to blend. Bring to boil, stirring till smooth and thick. Remove from heat and stir in the half and half. Stir sauce into simmering soup. Season to taste with S&P and gently simmer 15-20 mins. Just before serving remove bouquet garni. Mix a few Tablespoons of soup with the sour cream. Stir sour cream mixture into soup along with remaining parsley. Reheat and serve. Any type of veggies may be used instead of Cauliflower.
Nutrition Facts
Serving size: 1/8 of a recipe (13.1 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories 361.4
Calories From Fat (70%) 253.7
% Daily Value
Total Fat 28.84g 44%
Saturated Fat 17.95g 90%
Cholesterol 81.06mg 27%
Sodium 700.28mg 29%
Potassium 494.87mg 14%
Total Carbohydrates 20.25g 7%
Fiber 2.48g 10%
Sugar 5.94g
Protein 7.37g 15%