Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

----------------FAVORITE RESTAURANTS, BON A---------------------
2 tb Oil -1/2 t peppercorns, 1/2 bay
1/2 c Onion, chpd -leaf)
1 sm Carrot, grated 1/2 Stick butter
1 c Celery, chpd 3/4 c Flour
1 Head cauliflower, (1 lb) 2 c Milk
-cut into florets 1 c Half and half
2 tb Parsley, chpd 1 tb Salt or to taste
8 c Chicken stock 1 c Sour cream
Bouquet garni (1 t tarragon,

** ...one of my all time favorite dishes is the superb cauliflower
soup they make there." The Bakery, Chicago, IL Heat oil in stockpot
over med heat. Add onion and suate until translucent, stirring
frequently. Add carrot and celery and cook 2 mins, stirring
frequently. Add cauliflower and 1T parsley. Cover, reduce heat to low
and cook 15 mins, stirring occasionally to prevent mixture sticking.
Add stock and bouquet garni and bring to boil over med heat. Reduce
heat and simmer 5 mins. Melt butter in 2 qt saucepan. Stir in flour
to make roux. Slowly add milk, whisking constantly to blend. Bring
mixtue to boil over med heat, stirring frequently, until mixture is
thick and smooth. Remove from heat and stir in half and half. Stir
sauce into simmering soup. Season with salt and simmer gently, 15-20
mins. Just before serving remove bouquet garni. Mix a few T soup with
sour cream, stir into soup along with remaining parsley. Reheat and
serve. S: Favorite Rest Rs, Bon A Submitted By DAN KLEPACH On
04-28-95

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