6 tbsp. butter
1/2 c. chopped onion
1 c. chopped celery
1 carrot, thinly sliced
1 head fresh cauliflower, cut into flowerets
1 tbsp. chopped parsley
8 c. chicken broth
1 tsp. dried leaf tarragon
1/2 tsp. whole peppercorns
1/2 bay leaf
2/3 c. all-purpose flour
2 c. milk
1 c. light cream
2 tsp. salt
1/2 c. Goldfish cheddar cheese crackers

Melt 2 tablespoons butter over medium heat in large saucepan. Saute onion until transparent. Add celery and carrot. Cook for 2 minutes. Add cauliflowerets and parsley; cover. Cook slowly for 15 minutes. Add chicken broth. Tie tarragon, peppercorns and bay leaf in cheesecloth. Add to soup. Bring to a boil. Reduce heat; simmer for 5 minutes. Melt remaining 4 tablespoons butter in 2 quart saucepan. Stir in flour. Cook for 1 minute. Stir in milk gradually. Bring to a boil. Cook until mixture thickens, stirring constantly. Stir in cream. Add milk mixture and salt to soup. Simmer for 20 minutes. Remove herbs. Pour into blender container; process to puree soup. Garnish with Goldfish cheddar cheese crackers. Yield: 8 servings.