Friday, April 2, 2010
The Best Cream of Cauliflower Soup Ever!
My first time making it and it turned out great!
One of the ladies talked about not wanting to make something for the first time and not wanting to have the ladies be guinea pigs. I laughed out loud (inside my head--so not really out loud) because I haven't made it before AND I don't think making something for the first time for a Book Club is wrong (she even asked for the recipe!).
Remember that my friend made this soup for me once when I was sick. So I asked her for the recipe and she said I could share it with anyone. So I am!
I would not have ever thought Cream of Cauliflower Soup would be so good but it REALLY is!
Cream of Cauliflower Soup
2 medium onions, chopped
2 medium carrots, grated
2 celery ribs, diced
2 garlic cloves, crushed
1/4 c. butter
1 medium head cauliflower, chopped
5 c. chicken broth
1 t. salt
1/2 t. white pepper (yes, you really need white pepper---you can find it for cheap at Asian Food stores)
1 t. basil
1 t. tarragon
6 T. butter
6 T. flour
1 c. milk
1/2 c. heavy cream (my friend says that she usually uses just milk instead of the cream--I used milk and it turned out amazing)
1/4 c. sour cream
In a large stock pot, saute onions, carrots, celery and garlic in 1/4 c. butter. Add cauliflower, broth, parsley, salt, pepper, basil and tarragon. Cover and simmer for 30 minutes. Meanwhile in a saucepan melt 6 T. butter, add flour until smooth. Stir in milk and heavy cream (really, you can just use milk). Stir until thick. Add to cauliflower mixture. Cook for 10 minutes, stir in sour cream. Top with fresh tarragon (although my friend said just use dried tarragon--so I used dried).
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