Free Recipe The Bakery s Cream of Cauliflower Soup
Recipe Type: S Recipes
Recipe Preparation: boil
Cooking Ingredients for The Bakery s Cream of Cauliflower Soup Recipe
1/2 c Onion; chopped
1 c Celery; chopped
1 Cauliflower; cut in florets
6 c Chicken broth
1 ts Tarragon
1/4 c Butter
2 c Milk
2 ts Salt
2 tb Oil
1 Carrot; shredded fine
2 tb Parsley; chopped
1 Bay leaf
1/2 ts Peppercorns
3/4 c Flour
1 c Half and half
1 c Sour cream; at room temp.
The Bakery s Cream of Cauliflower Soup Preparation
In Dutch oven cook onion in oil, stirring often, 5 minutes or until tender. Add celery and carrot and cook, stirring often, 2 minutes. Stir in cauliflower and half of the parsley. Reduce heat to low; cover and cook stirring occasionally, 15 minutes. Add broth and spices which have been tied into cheesecloth; bring to boil over medium heat. Reduce heat; cover and simmer 5 minutes. Meanwhile melt butter in heavy 2 quart saucepan. Stir in flour to make a thick paste. beating with wire whisk, gradually add milk. Cook and beat until thickened and smooth. Remove from heat; stir in half and half. Stir sauce into simmering soup. Season with salt and simmer about 15 minutes or until cauliflower is tender. Do not over- cook. Just before serving, remove spices. Mix about 1/3 cup soup into sour cream. Stir sour cream mixture into soup. Reheat; sprinkle with remaining parsley. About 250 calories per 1 cup serving. from the Friendly-Freezer Mailing-list by Libby <foodfan@earthlink.net> on Oct 31, 1999, converted by MM_Buster v2.0n. Posted to MM-Recipes Digest by Petra Hildebrandt <phildeb@ibm.net> on Nov 01, 1999
Cooking Temperature:
Recipe Serves: 8
How Do You Cook The Bakery s Cream of Cauliflower Soup?
If you know a better The Bakery s Cream of Cauliflower Soup Recipe please comment below.