This was a great soup! I found the recipe on Taste of Home. I will add the link later but if you type the recipe title below and add the website’s name in your search engine, you will be able to find the original. People who may see the word 'cauliflower' and give this recipe pause for thought, hopefully will change their mind when they taste it, as my sweet other half did. He finished the bowl and had seconds, and then gave it a ten out of ten. The lady who made this soup is Carol and she comes from San Antonio, Texas. Thank you Carol!
Winning Cream of Cauliflower Soup - makes 8 servings
Preparation time: 30 minutes - Cooking time: 40 minutes
286 calories per cup
2 medium onions, chopped
2 medium carrots, grated
2 celery ribs, sliced
2 garlic cloves, minced
1/4 cup plus 6 tablespoons butter, divided
1 medium head cauliflower, chopped
5 cups chicken broth
1/4 cup minced fresh parsley
1 teaspoon salt
1 teaspoon coarsely ground pepper
1/2 teaspoon dried basil
1/2 teaspoon dried tarragon
6 tablespoons all-purpose flour
1 cup whole milk
1/2 cup heavy whipping cream
1/4 cup sour cream
Fresh tarragon, optional
In a soup kettle or Dutch oven, sauté 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.
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.