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

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