Cream Of Cauliflower Soup I
Serves: 3
Jolie Turcotte
1 January 1970
Based on User reviews:
53
Spice
44
Sweetness
50
Sourness
41
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
5 tbsps
Unsalted Butter1 tsp
Tarragon (dried)1 tsp
Dried Thyme1 cup
All-Purpose Flour1 cup
White Wine (dry)6 cups
Chicken Stock1 cup
Milk1 cup
Heavy Whipping Cream2.5 cups
Swiss Cheese (shredded optional)Directions:
1
Steam cauliflower
2
Melt the butter or margarine in a stockpot over medium high heat
3
Add leek, onion, and carrot; cook, stirring occasionally, for 10 minutes
4
Stir in the tarragon and thyme; cook 1 minute longer
5
Add flour; cook, stirring constantly, for 1 minute
6
Reduce the heat to medium, and gradually stir in the wine and chicken stock
7
Season the soup with salt and white pepper
8
Add the steamed cauliflower flowerets
9
Simmer the soup, uncovered, stirring occasionally for 30 minutes
10
Puree the soup in batches in a blender, and return to the pot
11
Stir in the milk and cream
12
Gently heat just until heated through
13
If you decide to use the Swiss cheese, stir it in and heat until melted