Winning Cream of Cauliflower Soup
TOTAL TIME: Prep: 30 min. Cook: 40 min.
YIELD: 8 servings (about 2 quarts).
Meet the Cook: Generally, my husband isn't a soup fan - but his spoon's poised and ready for this version. I adapted this rich and creamy concoction from a recipe I tasted at a local restaurant...and it's since become a popular item on my "menu".
-Carol Reaves, San Antonio, Texas
Ingredients
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2 medium onions, chopped
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2 medium carrots, grated
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2 celery ribs, sliced
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2 garlic cloves, minced
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1/4 cup plus 6 tablespoons butter, divided
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1 medium head cauliflower, chopped
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5 cups chicken broth
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1/4 cup minced fresh parsley
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1 teaspoon salt
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1 teaspoon coarsely ground pepper
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1/2 teaspoon dried basil
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1/2 teaspoon dried tarragon
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6 tablespoons all-purpose flour
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1 cup whole milk
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1/2 cup heavy whipping cream
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1/4 cup sour cream
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Fresh tarragon, optional
Directions
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1.
In a soup kettle or Dutch oven, saute the onions, carrots, celery and garlic in 1/4 cup butter until tender. Add cauliflower, broth, parsley, salt and pepper, basil and tarragon. Cover and simmer until the vegetables are tender, 30 minutes.
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2.
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 until thickened, 2 minutes. Add to cauliflower mixture. Cook until thickened, stirring frequently, 10 minutes. Remove from the heat; stir in sour cream. Garnish with tarragon if desired.
Nutrition Facts
1 cup: 286 calories, 23g fat (14g saturated fat), 68mg cholesterol, 1083mg sodium, 17g carbohydrate (8g sugars, 4g fiber), 6g protein.
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