This is not your ordinary Cauliflower Soup, not that there's anything wrong with your basic Cream of Cauliflower, or Cauliflower Cheese Soups, I quite like them actually, but this one, rich with heavy cream and a hint of tarragon is outstanding.
Prep Time 3 hourshours9 minutesminutes
Cook Time 3 hourshours9 minutesminutes
Author loveonaplate
Ingredients
Kicked Up Cauliflower Soup
2medium onionschopped
2medium carrotssliced
2celery ribsdiced
2clovesgarlicfinely minced
1/4cupbutter divided
1medium head cauliflowercut into florets
5cupschicken broth
1/4cupfresh Italian parsleychopped
1teaspoonsalt
1teaspooncoarsely ground pepper
1/2teaspoondried basil
1/2teaspoondried tarragon
6tablespoonsflour
1 1/2cupsmilk
5Tablespoonsbutter
1/2cupwhipping cream
1/4cupsour cream
fresh tarragonoptional but delicious
Instructions
In a soup kettle or Dutch oven, saute the onions, carrots, celery and garlic in 1/4 cup butter until tender.
Add cauliflower, broth, parsley, salt, pepper, basil and tarragon.
Pour in the broth
Cover and simmer for 30 minutes or until the vegetables are tender. Let cool and puree until very smooth.
Meanwhile, in a sauce pan, melt the remaining butter. Stir in flour until smooth. Gradually stir in the milk and whipping cream. Bring to a gentle, very gentle, boil; cook and stir for 2 minutes or until thickened., add to cauliflower mixture.
Cook for an additional 10 minutes over low heat until thickened, stir frequently to avoid the bottom from burning.
Serve immediately sprinkled with freshly chopped Tarragon.
Notes
If you are short on time, or need to leave the house you can cook the vegetables and broth in a crockpot for about 6 hours and then proceed with the recipes directions.