*  Exported from  MasterCook Mac  *
 
          Cream of Cauliflower Soup (and Cauliflower Cheese Soup)
 
 Recipe By     : Sarah Leah Chase
 Serving Size  : 12   Preparation Time :1:10
 Categories    : Soups & Stews                    Vegetables
                 Appetizers
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    5      tablespoons   unsalted butter
    1      whole         leek -- rinsed,  minced
    1      medium        onion -- chopped
    1      whole         carrot -- peeled and minced
    1      teaspoon      dried tarragon
      1/2  teaspoon      dried thyme
      1/4  cup           all-purpose flour
    1      cup           dry white wine
    6      cups          chicken stock
                         salt and pepper
    1      head          cauliflower
                         steamed til barely tender, in sm flowerets
    1      cup           milk
    1      cup           heavy cream
                         VARIATION
    2 1/2  cups          Swiss cheese -- grated
 
 1.  Melt the butter in a stockpot over medium-high heat.  Add the leek,
 onion and carrot and cook, stirring occasionally, for 10 minutes.  Stir in
 the tarragon and thyme and cook 1 minute longer.
 2.  Add the flour and cook, stirring constantly, for 1 minute.  Reduce the
 heat to medium and gradually stir in the wine and chicken stock.  Season
 the soup with salt and white pepper and add the cauliflower flowerets.
 Simmer the soup uncovered, stirring occasionally for 30 minutes.
 3.  Puree the soup in batches in a blender and return to the pot.  Stir in
 the milk and cream.  Gently heat just until heated through.  Serve hot.
 Makes 2 1/2 quarts.
 
 Variation: Cauliflower Cheese
 Stir cheese into soup after milk and cream have been added and heat until
 the cheese is melted.
 
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