Cream of tomato and cauliflower soup

6 Servings

Ingredients

Quantity Ingredient
2 tablespoons Butter
¾ cup Onion, diced (1/4-inch dice)
¾ cup Celery, diced (1/4-inch dice)
¾ cup Carrots, diced (1/4-inch dice)
1½ Teapoons dried tarragon
1¼ teaspoon Finely minced garlic
¼ cup Flour
3¾ cup Defatted chicken stock, or vegetable stock
1 cup Dry white wine
1 Head cauliflower, (small to medium),cut into small florets
2 cups Whole canned tomatoes w/juice**
1 cup Half-and-half, heated
½ cup Heavy cream, heated
1 teaspoon Salt
1 pinch Ground nutmeg
½ cup Sour cream
Freshly cracked pepper to taste

Directions

** (Paradiso or DiNola brand is a good choice). Chop tomatoes briefly in a food processor.

The soups keeps well in fridge for about 3 days. Can be frozen (gently reheat after). Makes 12 cups.

In a 4-quart saucepan, melt butter. Add onion, celery, carrots, and tarragon. Cook over medium heat until vegetables are tender, about 5 minutes. Add garlic and cook 3 more minutes. Add flour; stir to make a roux. Do not brown. Remove from heat.

In another saucepan, boil stock and wine together for 3 minutes. Whisk a small amount of the hot stock mixture into the roux. Place roux mixture over medium heat and stir in the rest of the stock mixture. Add the cauliflower and simmer until tender, stirring frequently, about 10 minutes.

Add tomatoes, heated half-and-half, heated cream, salt, and nutmeg.

Continue to cook, stirring, until thickened. Remove from heat.

Place sour cream into a medium-sized bowl or measuring cup. Stir in 4 ladlefuls of the hot soup to blend. (Do not cheat on this step and stir the sour cream directly into the hot soup. It will most certainly curdle.) Then stir sour cream mixture into soup. Simmer 5 minutes. Do not boil. Season to taste with black pepper and serve.

MC formatted by Brenda Adams <adamsfmle@...>; mc post 6/17/97 Recipe by: Pasta & Co. Encore by Marcella Rosene Posted to MC-Recipe Digest V1 #646 by Badams <adamsfmle@...> on Jun 17, 1997

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