| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
Dutch |
Soups, Cream |
8 |
Servings |
INGREDIENTS
| 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. |
INSTRUCTIONS
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" <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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