Friday, June 27, 2014

Cream of Cauliflower Soup

Oh this soup is so good!  Generally I would half a recipe of this amount, but I had a feeling it was going to a winner and it was.  Actually, it was a Taste of Home Grand Prize Winner.

I did make one personal tweak.  The recipe added an optional sprig of fresh tarragon.  I love fresh tarragon in creamy soups and tried a cup of it with some chopped tarragon and liked it even better.  So I'm listing that at the end of the recipe as an option.  If you're not sure, just try a small cup with a bit of the chopped herb.  Add it to the entire pot or increase the dried tarragon to suit your taste.

CREAM of CAULIFLOWER SOUP (8-10 servings, about 2 quarts)

2 medium onions, chopped
2 medium carrots, chopped
2 celery ribs, sliced
2 tsp minced garlic
1/4 cup plus 6 Tbsp butter, divided
4 cups chicken broth
1 medium head cauliflower, chopped
1/4 cup minced fresh parsley
S&P to taste
1/2 tsp dried basil
1/2 tsp dried tarragon
6 Tbsp AP flour
1 cup milk
1/2 cup heavy whipping cream
1/4 cup sour cream
2-3 Tbsp chopped fresh tarragon, optional
Fresh tarragon sprigs, optional

In a soup kettle or Dutch oven, saute the onions, carrots, celery, and garlic in a 1/4 cup butter until tender.  Add cauliflower, broth, parsley, S&P, basil, and tarragon.  Cover and simmer for 30 minutes or until the vegetables are tender.

Meanwhile, in a saucepan, melt the remaining butter.  Stir in flour until smooth.  Gradually stir in the milk and whipping cream.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Add to cauliflower mixture.  Cook for 10 minutes or until thickened, stirring frequently.  Remove from heat; stir in sour cream.  Stir in additional fresh or dried tarrragon and garnish with tarragon sprigs if desired.

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