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