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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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