Ingredients
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1 large onion, extra large, chopped
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3 medium carrots, coarsley chopped (can use more)
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2 -3 celery ribs, sliced
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1 tablespoon minced fresh garlic (to taste)
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1/3 cup butter, plus
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6 tablespoons butter, divided
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1 head cauliflower (cut into small florets or chopped)
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5 cups chicken broth
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3 tablespoons fresh parsley, finely chopped
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salt and pepper
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1/4 teaspoon dried basil
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1/4 teaspoon dried tarragon (optional but good to use)
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6 tablespoons flour
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1 cup full-fat whole milk or 1 cup half-and-half cream
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1/2 cup whipping cream
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1/4-1/3 cup grated parmesan cheese
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3 tablespoons sour cream
Instructions
- In a Dutch oven, saute onions, carrots, celery and garlic in 1/3 cup butter (can use less butter if desired) until tender (about 5 minutes).
- Add in cauliflower, broth, parsley, salt, pepper, basil and tarragon (if using).
- Cover and simmer for about 25-30 minutes, or until cauliflower is firm-tender.
- Meanwhile in a saucepan, melt remaining 6 tablespoons butter.
- Whisk in flour until smooth.
- Gradually add/whisk in milk or half and half cream, whipping cream and the broth/cauliflower mixture; bring to a boil and cook stirring for about 2 minutes,or until thickened.
- Add in Parmesan cheese; mix to combine.
- Remove from heat and add/stir in the sour cream.
- DELICIOUS!