Title: The Bakery's Cream of Cauliflower Soup
Categories: Soups, Cream
Yield: 8 Servings

1/2 c Onion; chopped
1 c Celery; chopped
1 Cauliflower; cut in florets
6 c Chicken broth
1 ts Tarragon
1/4 c Butter
2 c Milk
2 ts Salt
2 tb Oil
1 Carrot; shredded fine
2 tb Parsley; chopped
1 Bay leaf
1/2 ts Peppercorns
3/4 c Flour
1 c Half and half
1 c Sour cream; at room temp.

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. About 250 calories per 1 cup serving.

from the Friendly-Freezer Mailing-list by "Libby"
on Oct 31, 1999, converted by MM_Buster v2.0n.

Posted to MM-Recipes Digest by Petra Hildebrandt on Nov
01, 1999