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 Cream of Cauliflower Soup
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2 Tbs Oil 1/2 cup Onion -- chpd 1 sm Carrot -- grated 1 cup Celery -- chpd 1 Head cauliflower -- (1 lb) - cut into florets 2 Tbs Parsley -- chpd 8 cup Chicken stock Bouquet garni (1 tsp tarragon - 1/2 tsp peppercorns -- 1/2 bay - leaf) 1/2 Stick butter 3/4 cup Flour 2 cup Milk 1 cup Half and half 1 Tbs Salt or to taste 1 cup Sour cream Heat oil in stockpot over med heat. Add onion and suate until translucent, stirring frequently. Add carrot and celery and cook 2 mins, stirring frequently. Add cauliflower and 1Tbs parsley. Cover, reduce heat to low and cook 15 mins, stirring occasionally to prevent mixture sticking. Add stock and bouquet garni and bring to boil over med heat. Reduce heat and simmer 5 mins. Melt butter in 2 qt saucepan. Stir in flour to make roux. Slowly add milk, whisking constantly to blend. Bring mixtue to boil over med heat, stirring frequently, until mixture is thick and smooth. Remove from heat and stir in half and half. Stir sauce into simmering soup. Season with salt and simmer gently, 15-20 mins. Just before serving remove bouquet garni. Mix a few Tbs soup with sour cream, stir into soup along with remaining parsley. Reheat and serve.
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