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Cream of Cauliflower Soup Recipe

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This recipe for Cream of Cauliflower Soup, by , is from Recipes for Happiness, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Lisa Walters


2 - tbsp. vegetable oil
2 - medium onions
3 - ribs of celery, chopped
3 - carrots, peeled and shredded
1 - large head cauliflower
- cup parsley
8 - cups broth
1 - tsp. tarragon
- tsp. pepper
1 - bay leaf
4 - tbsp. butter
⅔ - cup flour
3 - cups half & half
1 - tsp. salt, or to taste
8 - oz. shredded cheddar cheese
2 - cups sour cream

Place oil in a large pan. Saute chopped onion in oil until tender. Add chopped celery and shredded carrot to onion and oil.
Saute 2 minutes. Slice cauliflower florets roughly inch thick. Mince parsley. Add cauliflower and of parsley to other vegetables in pot. Cover and simmer about 15 minutes, stirring occasionally. Add chicken broth and herbs: bring to a boil, then reduce heat. Simmer 5 minutes.

Melt butter in another saucepan: stir in flour to make roux. Add milk: cook until thick and smooth. Add shredded cheese. Season soup and simmer 15 minutes after adding cream sauce to soup. Remove bay leaf. Add sour cream. Add Parsley. Serve.




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