Bouquet Garni:

1 small bay leaf
1 tsp. tarragon
1/2 tsp. peppercorns

Tied in three layers of cheese cloth (I use a tea strainer ball). Set aside.

Cream of Cauliflower Soup:

1/2 cup chopped onions (1 med.)
2 tbsp. oil
2 cups chopped celery
1/2 cup finely shredded carrots (1 med.)
1 small head cauliflower (1 1/2 lb. cut in flowerets)
2 tbsp. minced parsley, divided
6 cups chicken broth1 cup (2 sticks) butter
3/4 cup all-purpose flour
2 cups milk
1 cup half and half
2 tsp. salt
1 cup dairy sour cream (at room temp.)

In Dutch oven, cook onions in oil, stirring often for 5 minutes or until tender. Add celery and carrots. Cook stirring often, about 2 minutes.

Stir in cauliflower and 1 tbsp. parsley. Reduce heat to low; cover and cook, stirring occasionally for 15 minutes. Add broth and bouquet garni. Bring to boil over medium heat. Reduce heat. Cover and simmer 5 minutes.

Melt butter in heavy 2-quart saucepan. Stir in flour to make a thick paste. Beating with a wire whisk, gradually add milk. Cook and beat until thickened and smooth. Remove from heat; stir in half and half. Stir sauce into simmering soup. Season with salt and simmer about 15 minutes or until cauliflower is tender (do not over cook).

Just before serving remove bouquet garni. Mix about 1/3 cup soup into sour cream. Add the mixture to soup. Heat to desired temperature; sprinkle with remaining parsley.

Makes 10 cups.