Cream of Cauliflower Soup I

A rich pureed soup with leeks, cauliflower, cream and tarragon seasoned chicken broth with white wine. Finish with Swiss cheese.

• Calories: 256 Calories

Ingredients

• 1 cup milk
• 5 tablespoons unsalted butter
• ¼ cup all-purpose flour
• 1 cup heavy whipping cream
• 1 onion, chopped
• salt to taste
• ½ teaspoon dried thyme
• 1 cup dry white wine
• 1 carrot, chopped
• ¼ teaspoon freshly ground white pepper
• 1 leek, chopped
• 6 cups chicken stock
• 1 teaspoon dried tarragon
• 1 head cauliflower, broken into small florets
• 2 ½ cups shredded Swiss cheese (Optional)

Recipe Instructions

Step 1

Steam cauliflower.

Step 2

Melt the butter or margarine in a stockpot over medium high heat. Add leek, onion, and carrot; cook, stirring occasionally, for 10 minutes. Stir in the tarragon and thyme; cook 1 minute longer. Add flour; cook, stirring constantly, for 1 minute. Reduce the heat to medium, and gradually stir in the wine and chicken stock. Season the soup with salt and white pepper. Add the steamed cauliflower flowerets. Simmer the soup, uncovered, stirring occasionally for 30 minutes.

Step 3

Puree the soup in batches in a blender, and return to the pot. Stir in the milk and cream. Gently heat just until heated through.

Step 4

If you decide to use the Swiss cheese, stir it in and heat until melted.