2 tbsp. oil
1 lg. onion
2 garlic cloves, chopped
2 tbsp. chopped parsley
8 c. chicken broth
1/2 tsp. grated pepper
1 tsp. tarragon (optional)
1/2 bay leaf
1-2 lg. carrots, grated
3-4 stalks celery, chopped
1 lb. cauliflower flowerets

SAUCE:

1/4 c. butter
3/4 c. flour
1 c. sour cream
2 c. milk
1 c. half and half

Heat oil in large soup pan. Saute onion. Add carrots and celery, saute. Add cauliflower and 1/2 parsley. Cover and cook on low 15 minutes. Add chicken broth and spices. Boil then simmer 10-15 minutes while making sauce.

Sauce: Melt butter. Add flour to make roux. Slowly add milk. Whisk until bubbles and thick and smooth. Remove from heat. Add half and half then add to soup. Cook 15-20 minutes (cover) simmering. Before serving add remaining parsley and 1/2 cup of soup to sour cream then put cream into soup. May be served with grated Cheddar cheese.