2 medium onions, chopped
2 medium carrots, grated
2 stalks of celery, sliced
2 minced garlic cloves
1/4 cup plus 6 Tablespoons butter, divided
1 medium head of cauliflower, chopped
5 cups chicken broth
1/4 cup minced fresh parsley
1 teaspoon of salt
pepper to taste
1/2 teaspoon dried basil
1/2 teaspoon dried tarragon
6 Tablespoons all purpose flour
1 cup milk
1/2 whipping cream (I have used whole milk instead)
1/4 cup sour cream
In a pot saute onion, carrot, celery, and garlic in 1/4 cup butter until tender. Add the cauliflower, broth, parsley, salt, pepper, basil and tarragon. Cover and simmer 20 minutes or until vegetables are tender.
Meanwhile, in a sauce pan, melt the remaining butter. Stir in the flour until smooth. Gradually stir in the milk and whipping cream. Bring to a boil; cook and stir 2 minutes or until thickened, stirring frequently. Remove from heat and stir into Soup mixture. Remove soup from heat and add 1/4 sour cream before serving.
