Winning Cream Of Cauliflower Soup

• 2 medium onions, chopped
• 2 medium carrots, grated
• 2 celery ribs, sliced
• 2 garlic cloves, minced
• 1/4 cup plus 6 tablespoons butter, divided
• 1 medium head cauliflower, chopped
• 5 cups chicken broth
• 1/4 cup minced fresh parsley
• 1 teaspoon salt
• 1 teaspoon coarsely ground pepper
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried tarragon
• 6 tablespoons all-purpose flour
• 1 cup whole milk
• 1/2 cup heavy whipping cream
• 1/4 cup sour cream
• Fresh tarragon, optional

1. 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.
2. 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.

onions, carrots, celery, garlic, butter, head cauliflower, chicken broth, fresh parsley, salt, ground pepper, basil, tarragon, allpurpose, milk, heavy whipping cream, sour cream, fresh tarragon

Taken from www.tasteofhome.com/recipes/winning-cream-of-cauliflower-soup/ (may not work)