Cauliflower Soup

Cauliflower Soup

Ingredients

• 1⁄4 cup (1⁄2 stick) plus 2 tablespoons butter
• 1⁄2 cup finely chopped onions
• 1 large head cauliflower, cut into florets
• 3 medium baking potatoes, peeled and sliced
• 1 cup thinly sliced celery
• 1 small carrot, grated
• 4 cups chicken broth
• 1 bay leaf
• 1⁄8 teaspoon dried tarragon
• 1⁄4 cup all- purpose flour
• 1 cup milk
• 11⁄2 cups half- and- half
• 1 teaspoon salt, or to taste
• 1⁄4 teaspoon white pepper, or to taste
• 2 cups shredded Cheddar
• 3⁄4 cup chopped green onions, optional

Cooking Directions

1. Place a Dutch oven over medium heat. Add 2 tablespoons butter. 
2. When the butter is melted, add the onions and cook for 2 to 3 minutes, stirring frequently.
3. Add the cauliflower, potatoes, celery, carrot, and broth.
4. Bring the mixture to a boil over high heat. 
5. Reduce the heat and simmer, covered tightly, for 15 minutes, or until the cauliflower and potatoes are just tender. 
6. Add the bay leaf and tarragon.
7. Melt the remaining 1⁄4 cup butter in a heavy saucepan over medium- low heat. 
8. Whisk in the flour and add the milk gradually, stirring constantly. 
9. Cook until the sauce thickens, stirring frequently.
10. Add the milk mixture to the cauliflower mixture; mix well. 
11. Stir in the half-and-half, salt, and pepper.
12. 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. 
13. Reheat the soup and add the Cheddar, just before serving, stirring until melted. Top with green onions, if desired.