The bakery's cream of cauliflower soup
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Oil |
| ½ | cup | Onion, chpd |
| 1 | small | Carrot, grated |
| 1 | cup | Celery, chpd |
| 1 | Head cauliflower, (1 lb) cut into florets | |
| 2 | tablespoons | Parsley, chpd |
| 8 | cups | Chicken stock |
| Bouquet garni (1 t tarragon, 1/2 t peppercorns, 1/2 bay leaf) | ||
| ½ | Stick butter | |
| ¾ | cup | Flour |
| 2 | cups | Milk |
| 1 | cup | Half and half |
| 1 | tablespoon | Salt or to taste |
| 1 | cup | Sour cream |
Directions
FAVORITE RESTAURANTS, BON A
** ...one of my all time favorite dishes is the superb cauliflower soup they make there." The Bakery, Chicago, IL Heat oil in stockpot over med heat. Add onion and suate until translucent, stirring frequently. Add carrot and celery and cook 2 mins, stirring frequently. Add cauliflower and 1T parsley. Cover, reduce heat to low and cook 15 mins, stirring occasionally to prevent mixture sticking.
Add stock and bouquet garni and bring to boil over med heat. Reduce heat and simmer 5 mins. Melt butter in 2 qt saucepan. Stir in flour to make roux. Slowly add milk, whisking constantly to blend. Bring mixtue to boil over med heat, stirring frequently, until mixture is thick and smooth. Remove from heat and stir in half and half. Stir sauce into simmering soup. Season with salt and simmer gently, 15-20 mins. Just before serving remove bouquet garni. Mix a few T soup with sour cream, stir into soup along with remaining parsley. Reheat and serve. S: Favorite Rest Rs, Bon A Submitted By DAN KLEPACH On 04-28-95