2 tbsp. vegetable oil or shortening
1/2 c. chopped onion
1 sm. carrot, peeled and grated
1 c. chopped celery
1 head cauliflower (about 1 lb.) cut into florets
2 tbsp. chopped parsley
8 c. chicken stock

GARNI (in cheese cloth sack) :
1/2 tsp. peppercorns
1/2 bay leaf
1 tsp. tarragon

2 c. milk 3/4 c. flour 1 c. sour cream 1/4 c. butter 1 tbsp. salt

Heat oil in 8-10 quart stockpot over medium heat. Add onion and saute until translucent, stirring frequently. Add carrot and celery and cook 2 minutes. Add cauliflower and 1 tablespoon parsley. Cover; reduce heat to low and cook 15 minutes, stirring occasionally. Add chicken stock and bouquet garni and bring to boil over medium heat. Reduce heat and simmer about 5 minutes.

Melt butter in 2 quart saucepan. Stir in flour to make roux. Slowly add milk whisking constantly to blend. Bring mixture to boil over medium heat, stirring frequently until mixture is thick and smooth. Remove from heat and stir in half and half.

Stir sauce into simmering soup. Season to taste with salt and simmer gently for about 15-20 minutes. Just before serving, remove bouquet garni. Mix a few tablespoons of soup with sour cream. Stir sour cream mixture into soup along with remaining chopped parsley.