Ingredients
2 medium onions, chopped2 medium carrots, grated2 celery ribs, sliced2 garlic cloves, minced1/4 cup plus 6 tablespoons butter, divided1 medium head cauliflower, chopped5 cups chicken broth1/4 cup minced fresh parsley1 teaspoon salt1 teaspoon coarsely ground pepper1/2 teaspoon dried basil1/2 teaspoon dried tarragon6 tablespoons all-purpose flour1 cup whole milk1/2 cup heavy whipping cream1/4 cup sour creamFresh tarragon, optional
Preparation
In a soup kettle or Dutch oven, saute the onions, carrots, celery and garlic in 1/4 cup butter until tender. Add cauliflower, broth, parsley, salt and pepper, basil and tarragon. Cover and simmer until the vegetables are tender, 30 minutes.
Meanwhile, in a saucepan, melt the remaining butter. Stir in flour until smooth. Gradually stir in the milk and whipping cream. Bring to a boil; cook and stir until thickened, 2 minutes. Add to cauliflower mixture. Cook until thickened, stirring frequently, 10 minutes. Remove from the heat; stir in sour cream. Garnish with tarragon if desired.
