Cream of Cauliflower Soup
This award-winning cauliflower soup is rich, nutritious, and creamy. Serve it as a main course with crusty bread and fruit salad.
Ingredients
onions (chopped)
2 medium
carrots (grated)
2 medium
celery ribs (sliced)
2
garlic cloves (minced)
2
butter (divided)
1/4 cup plus 6 tablespoons
cauliflower (chopped)
1 medium head
chicken broth
5 cups
fresh parsley (minced)
1/4 cup
salt
1 teaspoon
coarsely ground pepper
1 teaspoon
dried basil
1/2 teaspoon
dried tarragon
1/2 teaspoon
all-purpose flour
6 tablespoons
milk
1 cup
heavy whipping cream
1/2 cup
sour cream
1/4 cup
Fresh tarragon (optional)
Instructions
1
Saute vegetables
In a stockpot or Dutch oven, saute the onions, carrots, celery, and garlic in 1/4 cup of butter until softened.
2
Simmer soup base
Add the cauliflower, chicken broth, parsley, salt, pepper, basil, and tarragon. Cover and simmer for 30 minutes, until the vegetables are tender.
3
Make roux mixture
Meanwhile, melt the remaining butter in a saucepan. Stir in the flour until smooth. Gradually whisk in the milk and cream. Bring to a boil; cook and stir for 2 minutes until thickened.
4
Combine and thicken
Stir the roux mixture into the cauliflower mixture. Cook for 10 minutes until thickened, stirring frequently.
5
Finish
Remove from heat; stir in the sour cream. Garnish with tarragon if desired.
