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Lu Ehrlinger
Cream of Cauliflower soup from “Bronner’s Flavorful Favorites” staff cookbook was perfect for reminding me of my time in Vienna’s Café with it’s rich flavor. Feel free to fry up your own fresh, giant potato chip to garnish this flavor-layered soup!
Course Appetizer, Main Course, Soup
Servings 8


  • 2 Medium Onions Chopped
  • 2 Medium Carrots Grated course
  • 2 Celery Ribs Diced
  • 2 Garlic Cloves Minced
  • 1/4 Cup Butter or Margarine (+ 6 TBL) Divided
  • 1 Medium Head of Cauliflower Chopped
  • 5 Cups Chicken Broth
  • 1/4 Cup Parsley (Fresh of Dried) Minced
  • 1 Tsp. Salt
  • 1 Tsp. Pepper Coarsely ground
  • 1/2 Tsp. Basil Dried
  • 1/2 Tsp. Tarragon
  • 6 Tbl. All-Purpose Flour
  • 2 Cups Milk Or 1 cup milk + 1 cup cream
  • Fresh Tarragon Optional


  • In a soup kettle or Dutch oven, saute the onions, carrots, celery and garlic in 1/4 cup butter or margarine until tender.
  • Add the cauliflower, broth, parsley, salt, pepper, basil and tarragon. Cover and simmer 30 minutes or until vegetables are tender.
  • Meanwhile, in saucepan, melt remaining butter or margarine. Stir in flour until smooth. Gradually stir in milk or cream. Bring to a slow boil; cook and stir for 2 minutes until  thickened.
  • Add to cauliflower mixture. Cook 10 minutes or until thickened, stirring frequently.
  • Garnish with fresh tarragon.


(If you prefer a smoother cream soup, you can puree part or all of the vegetables and broth mixture, return it to the pan and add the roux.)