Cauliflower Soup

Ingredients

1 stick butter, divided

1 cooking onion, diced

1 whole carrot, julienned

1 stalk celery, diced

2 cauliflower heads cut up into florets

3 tablespoons fresh parsley, chopped

10 cups chicken stock (see Chicken Stock recipe)

6 tablespoons all purpose flour

3 cups half-and-half

Salt and pepper to taste

1. In a Dutch oven, melt 4 tablespoons butter. Add the onion and cook until golden brown.

Add the carrots and celery and cook until celery begins to soften. Add cauliflower and parsley.

Cover and cook over low flame until cauliflower begins to soften.  Add chicken stock, bring to a boil, and reduce heat.  Simmer.

2. In a medium saucepan, melt 4 tablespoons butter. Mix the flour with the 2 cups half and half and whisk until smooth. Slowly add flour-half and half mixture to the butter, whisking constantly.

3. Remove from heat and stir in the rest of the half-and-half. Add mixture to the soup. Simmer for 15 minutes. Adjust seasoning to taste.

4. Serve with sour cream on the side. Serve immediately.

Serves approx 6