The Bakerys Cream of Cauliflower Soup
Categories: Milk, Tarragon, Cauliflower, Onion, Carrot, Butter, Cream of, Sour cream, Chicken Broth, Soups
1/2 cup of Onion, chopped
1 cup of celery, chopped
1 Cauliflower, cut in florets
6 cups of Chicken broth
1 teaspoon of Tarragon
1/4 cup of butter
2 cups of milk
2 teaspoons of salt
2 tablespoons of Oil
1 Carrot, shredded fine
2 tablespoons of parsley, chopped
1 Bay leaf
1/2 teaspoon of peppercorns
3/4 cup of flour
1 cup of Half and half
1 cup of Sour cream, at room temperature |
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In Dutch oven cook onion in oil, stirring often, 5 minutes or until tender. Add celery and carrot and cook, stirring often, 2 minutes. Stir in cauliflower and half of the parsley. Reduce heat to low; cover and cook stirring occasionally, 15 minutes. Add broth and spices which have been tied into cheesecloth; bring to boil over medium heat. Reduce heat; cover and simmer 5 minutes. Meanwhile melt butter in heavy 2 quart saucepan. Stir in flour to make a thick paste. beating with wire whisk, gradually add milk. Cook and beat until thickened and smooth. Remove from heat; stir in half and half. Stir sauce into simmering soup. Season with salt and simmer about 15 minutes or until cauliflower is tender. Do not over- cook. Just before serving, remove spices. Mix about 1/3 cup soup into sour cream. Stir sour cream mixture into soup. Reheat; sprinkle with remaining parsley. Serving Size: 8 About 250 calories per 1 cup serving. from the Friendly-Freezer Mailing-list by "Libby" <foodfan@earthlink.net> on Oct 31, 1999, converted by MM_Buster v2.0n. Posted to MM-Recipes Digest by Petra Hildebrandt <phildeb@ibm.net> on Nov 01, 1999
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