Monday, November 14, 2011

Cauliflower Soup

This soup is one of my favorites (and the rest of my family really likes it too).  It comes together pretty quickly so it can be ready if I only have an hour before dinner.  I love to make cheddar and garlic biscuits to go with it (like the ones from Red Lobster - see my other post from today).  So when cauliflower is on sale, pick one up and make this yummy soup!

4 Tbs. margarine
2 med. onions, chopped
2 med. carrots, grated
2 celery ribs, chopped
2 garlic cloves, minced
1 lg. head cauliflower, chopped (I chop mine really fine so it is similar in size to the other veggie chunks)
6 cups chicken broth
¼ cup dried parsley
1 tsp. salt
1 tsp. pepper
½ tsp. dried basil
½ tsp. dried tarragon (I never have this so I leave it out)
6 Tbs. Butter
½ cup flour
1 cup milk
¼ cup sour cream (optional)

Sauté onions, carrots, celery and garlic in 4 Tbs. margarine (I saute in the pot I will be using for the whole thing).  In a 4-quart Dutch oven or stockpot, simmer chopped cauliflower, sautéed vegetables, chicken broth, parsley, salt, pepper, basil and tarragon for 20 minutes, covered.  Make a medium white sauce by melting 6 tablespoons butter in a small pan and stirring flour into butter.  Gradually add milk.  Cook until thickened.  Add to soup.  Right before serving, stir in ¼ cup sour cream, if desired.  Do not boil.  Makes 4 quarts soup.

**Notes:  For a lower calorie version, omit the white sauce part of the recipe.

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