- Yield: 8 servings
Often an overlooked vegetable, cauliflower is the star in this soup. Don't let the long list of ingredients intimidate you. It's not complicated, and the resulting taste is worth the effort.
- 1/4cup (1/2 stick) plus 2 tablespoons butter
- 1/2cup finely chopped onion
- 1large head cauliflower, cut into florets
- 3medium baking potatoes, peeled and sliced
- 1cup thinly sliced celery
- 1small carrot, grated
- 4cups chicken broth
- 1 bay leaf
- 1/8teaspoon dried tarragon
- 1/4cup all-purpose flour
- 1cup milk
- 1 1/2cups half-and-half
- 1teaspoon salt, or to taste
- 1/4teaspoon pepper, or to taste
- 2cups shredded Cheddar
- 3/4cup chopped green onions, optional
- Place a Dutch oven over medium heat. Add 2 tablespoons butter. When the butter is melted, add the onions and cook for 2 to 3 minutes, stirring frequently.
- Add the cauliflower, potatoes, celery, carrot, and broth. Bring the mixture to a boil over high heat. Reduce the heat and simmer, covered tightly, for 15 minutes, or until the cauliflower and potatoes are just tender. Add the bay leaf and tarragon.
- Melt the remaining 1/4 cup butter in a heavy saucepan over medium-low heat. Whisk in the flour and add the milk gradually, stirring constantly. Cook until the sauce thickens, stirring frequently.
- Add the milk mixture to the cauliflower mixture; mix well. Stir in the cream, salt, and pepper.
- Simmer, uncovered, for 15 minutes. Remove from the heat and discard the bay leaf. At this point, you may refrigerate the soup until serving time. Reheat the soup and add the Cheddar, just before serving, stirring until melted. Top with green onions, if using.
Recipe by Byron Klapal, Castle Rock, Colo.