Recipe - Cream Of Tomato And Cauliflower Soup

2 tablespoon Butter
Three fourths cup Onion, minced (1/4inch dice)
Three fourths cup Celery, minced (1/4inch
dice)
Three fourths cup Carrots, minced (1/4inch
dice)
1 One half Teapoons dried tarragon
1 One fourth teaspoon Finely minced garlic
One fourth cup Flour
3 Three fourths cup Defatted chicken stock, or
vegetable stock
1 cup Dry white wine
1 Head cauliflower, (small to
medium),cut into small
florets
2 cup Whole canned tomatoes
w/juice**
1 cup Halfandhalf, heated
One half cup Heavy cream, heated
1 teaspoon Salt
1 pn Ground nutmeg
One half cup Sour cream
Freshly cracked pepper to
taste

** (Paradiso or DiNola brand is a good choice). Chop tomatoes briefly in a
food processor.

The soups keeps well in fridge for about 3 days. Can be frozen (gently
reheat after). Makes 12 cups.

In a 4quart saucepan, melt butter. Add onion, celery, carrots, and
tarragon. Cook over medium heat until vegetables are tender, about 5
minutes. Add garlic and cook 3 more minutes. Add flour; stir to make a
roux. Do not brown. Remove from heat.

In another saucepan, boil stock and wine together for 3 minutes. Whisk a
small amount of the hot stock mixture into the roux. Place roux mixture
over medium heat and stir in the rest of the stock mixture. Add the
cauliflower and simmer until tender, stirring frequently, about 10 minutes.
Add tomatoes, heated halfandhalf, heated cream, salt, and nutmeg.
Continue to cook, stirring, until thickened. Remove from heat.

Place sour cream into a mediumsized bowl or measuring cup. Stir in 4
ladlefuls of the hot soup to blend. (Do not cheat on this step and stir the
sour cream directly into the hot soup. It will most certainly curdle.) Then
stir sour cream mixture into soup. Simmer 5 minutes. Do not boil. Season to
taste with black pepper and serve.

MC formatted by Brenda Adams adamsfmle@sprintmail.com; mc post 6/17/97

Recipe by: Pasta & Co. Encore by Marcella Rosene Posted to MCRecipe Digest
V1 #646 by Badams adamsfmle@sprintmail.com on Jun 17, 1997