Cream of Cauliflower Soup

Joan brought home a head of cauliflower from Wegmans. Joan coupled her purchase with our love of soup to make this rich and creamy concoction.

2 medium onions, chopped
2 medium carrots, grated
2 celery ribs, sliced
2 garlic cloves, minced
1/4 cup plus 6 tablespoons butter, divided
1 medium head cauliflower, chopped
5 cups chicken broth
1/4 cup minced fresh parsley
1 teaspoon salt
1 teaspoon coarsely ground pepper
1/2 teaspoon dried basil
1/2 teaspoon dried tarragon
6 tablespoons all-purpose flour
1 cup milk
1/2 cup half-and-half
1/4 cup sour cream
Fresh tarragon, opitional

In a large kettle or Dutch oven, sauté the onions, carrots, celery, and garlic in 1/4 cup butter until tender. Add cauliflower, broth, parsley, salt, pepper, basil and tarragon. Cover and simmer for 30 minutes or until the vegetables are tender. Meanwhile, in saucepan, melt the remaining butter. Stir in flour until smooth. Gradually stir in the milk and half-and-half. Bring to  boil; cook and stir for 2 minutes or until thickened. Add to cauliflower mixture. Cook for 10 minutes or until thickened, stirring frequently. Remove from the heat, stir in sour cream. Garnish with tarragon if desired.

Yield: 8 servings

Bay Scallop Chowder

According to some historians the word "chowder" was created long before the Pilgrims sighted Cape Cod. Fishermen working the fertile waters of Newfoundland since 1497 corrupted the French word for pot, chaudiere, into the word "chowder."

This evening Joan made this classic chowder for dinner. Joan served it with a fresh garden salad and Wegmans hard rolls.

2 tablespoons butter
1 onion, chopped
1/2 cup chopped carrots
1/2 cup chopped celery
1 small red bell pepper, chopped
1 cup chopped unpeeled red potatoes
1/4 teaspoon dried oregano
2 (8-ounce) bottles of clam juice
1 pound scallops
2 cups half-and-half
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup chopped fresh parsley

1. Melt butter in a large heavy saucepan. Add onion and next 5 ingredients (onion through oregano). Sauté 10 minutes. Add clam juice and scallops. Cook 5 minutes.
2. Add half-and-half, salt and pepper; cook until thoroughly heated. Stir in parsley.

Serves 4