• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

The Bakery's Cream of Cauliflower Soup

  • Recipe Submitted by on

Category: Soups

 Ingredients List

  • 1/2 c Onion; chopped
  • 1 c Celery; chopped
  • 1 Cauliflower; cut in florets
  • 6 c Chicken broth
  • 1 ts Tarragon
  • 1/4 c Butter
  • 2 c Milk
  • 2 ts Salt
  • 2 tb Oil
  • 1 Carrot; shredded fine
  • 2 tb Parsley; chopped
  • 1 Bay leaf
  • 1/2 ts Peppercorns
  • 3/4 c Flour
  • 1 c Half and half
  • 1 c Sour cream; at room temp.


In Dutch oven cook onion in oil, stirring often, 5 minutes or until
tender. Add celery and carrot and cook, stirring often, 2 minutes. Stir in
cauliflower and half of the parsley. Reduce heat to low; cover and cook
stirring occasionally, 15 minutes. Add broth and spices which have been
tied into cheesecloth; bring to boil over medium heat. Reduce heat; cover
and simmer 5 minutes. Meanwhile melt butter in heavy 2 quart saucepan. Stir
in flour to make a thick paste. beating with wire whisk, gradually add
milk. Cook and beat until thickened and smooth. Remove from heat; stir in
half and half.
Stir sauce into simmering soup. Season with salt and simmer about 15
minutes or until cauliflower is tender. Do not over- cook.
Just before serving, remove spices. Mix about 1/3 cup soup into sour
cream. Stir sour cream mixture into soup. Reheat; sprinkle with remaining
parsley. About 250 calories per 1 cup serving.

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