Cream of Cauliflower Soup

This recipe came from the "Winning Recipes from The Taste of Home" cook book. It is one of my favorites, and so far everyone who has tried it...loves it! I also love the fact that Cohen will eat it!

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.

Chicken Noodle Soup

For my very first entry, I thought that I would do one of our favorite recipes. It is really easy, but also really good. I love soup, but Drew doesn't, so I was very excited to find a soup recipe that he actually likes, and will eat. And, I usually just eyeball the recipe, and add as much as I like of everything. Drew likes lots of chicken and pasta, so I put lots in. I really like the leeks, so I sneak lots in.

In a large pot, saute 2 leeks, the white part sliced, in olive oil. You want to saute them slowly over medium heat because according to my sister Karen (who makes really yummy creamed leeks), they release gas, and you want to release it now instead of...well...later. Add 2 cartons of chicken stock, 3 bay leaves, and 2-3 large potatoes, peeled and cubed. Simmer for about 10 minutes until the potatoes are soft, but still a bit hard, because they will soften up. Remove the bay leaves. Take out about 3 cups of the potatoes, leeks, and broth, and blend until smooth in a blender. Add back to the soup. Add in half a package of cooked pasta. We use the egg noodles, but you can use any type that you want. Add about 3 cups cooked chicken, and a cup of cooked carrots. Season with salt and pepper.