Post by chief_cook2 on Sept 2, 2003 15:17:48 GMT -6
Ingredients:
1 medium head cauliflower
1 quart chicken broth
1/4 cup sweet onion, diced fine
2 tablespoons butter or margarine
1 cup half and half
1 tablespoon minced fresh tarragon
1 tablespoon minced fresh chives
salt and pepper to season
Wash and break up the cauliflower into flowerets.
Place in a soup pot with the stock and cook until
the cauliflower is tender. Puree with 1 cup of the
stock from the pan. Return to the pot. Soften the
onion in the butter for 5-6 minutes. Add onion,
cream and herbs to the pot. Season with salt and
pepper. Heat the soup through till warm and serve
with chives for garnish