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  • Cream Of Tomato And Cauliflower Soup

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    Cream Of Tomato And Cauliflower Soup
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 Tbsp. 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 x Teapoons dry tarragon
    • 1 1/4 tsp Finely chopped garlic
    • 1/4 c. Flour
    • 3 3/4 c. Defatted chicken stock, or possibly 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 tsp Salt
    • 1 pch Grnd nutmeg
    • 1/2 c. Lowfat sour cream Freshly cracked pepper to taste

    Directions

    1. ** (Paradiso or possibly DiNola brand is a good choice). Chop tomatoes briefly in a food processor.
    2. The soups keeps well in fridge for about 3 days. Can be frzn (gently reheat after).
    3. Makes 12 c..
    4. In a 4-qt saucepan, heat butter. Add in onion, celery, carrots, and tarragon. Cook over medium heat till vegetables are tender, about 5 min. Add in garlic and cook 3 more min. Add in flour; stir to make a roux. Don't brown. Remove from heat.
    5. In another saucepan, boil stock and wine together for 3 min. Whisk a small amount of the warm stock mix into the roux. Place roux mix over medium heat and stir in the rest of the stock mix. Add in the cauliflower and simmer till tender, stirring frequently, about 10 min.
    6. Add in tomatoes, heated half-and-half, heated cream, salt, and nutmeg.
    7. Continue to cook, stirring, till thickened. Remove from heat.
    8. Place lowfat sour cream into a medium-sized bowl or possibly measuring c.. Stir in 4 ladlefuls of the warm soup to blend. (Don't cheat on this step and stir the lowfat sour cream directly into the warm soup. It will most certainly curdle.) Then stir lowfat sour cream mix into soup. Simmer 5 min. Don't boil. Season to taste with black pepper and serve.

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