2 tbsp. oil
1 sm. carrot, grated
2 tbsp. parsley, chopped
8 c. chicken stock
1 c. sour cream
1/2 c. chopped onion
1 c. celery, chopped
1 head cauliflower, divided
1 c. half and half

BOUQUET GARNI:

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

Heat oil in an 8 quart stock pot. Add onion and saute until limp. Add carrots and celery. Cook for 2 minutes. Add cauliflower and parsley, cover and cook 15 minutes. (Stir occasionally to keep from sticking.) Add chicken stock and garni. Bring to a boil, reduce heat and simmer 5 minutes. Make a roux in a saucepan with 3/4 cup butter and 3/4 cup flour. Cook until bubbly, then stir in 2 cups milk. When smooth and thick, stir in 1 cup half and half. Stir this into the simmering soup and continue to cook for 20 minutes. Before serving, remove garni and add 1 cup sour cream.