CREAM OF CAULIFLOWER SOUP
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!
Appetizer, Main Course, Soup
Butter or Margarine (+ 6 TBL)
Medium Head of Cauliflower
Parsley (Fresh of Dried)
Or 1 cup milk + 1 cup cream
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.)