Cream of Tomato and Cauliflower Soup
| Yield: | 6 Servings |
| Categories: | Stews, Soups |
| 2 | tb | Butter |
| 3/4 | c | Onion, diced (1/4-inch dice) |
| 3/4 | c | Celery, diced (1/4-inch dice) |
| 3/4 | c | Carrots, diced (1/4-inch dice) |
| 1 1/2 | Teapoons dried tarragon | |
| 1 1/4 | ts | Finely minced garlic |
| 1/4 | c | Flour |
| 3 3/4 | c | Defatted chicken stock, or vegetable stock |
| 1 | c | Dry white wine |
| 1 | Head cauliflower, (small to medium),cut into small florets | |
| 2 | c | Whole canned tomatoes w/juice** |
| 1 | c | Half-and-half, heated |
| 1/2 | c | Heavy cream, heated |
| 1 | ts | Salt |
| 1 | pn | Ground nutmeg |
| 1/2 | c | Sour cream |
| Freshly cracked pepper to taste |
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