Ingredients
2 T butter, melted
1/2 C chpd onion
1 small shredded carrot
1C chpd celery
1 T sugar
1 head cauliflower, cut in small pieces
1 T fresh parsley chpd
2 qts. chicken broth
1 T. salt
1/2 tsp whole pepper corns
1/2 bay leaf
1 tsp. dry tarragon
4 T butter
6 T flour
2 C milk
1 1/2 C half and half
Preparation
Saute onion, carrot and celery in butter until translucent. Add sugar, cauliflower, parsley, broth and salt. Cook covered on low heat for 15 minutes, stirring often. Tie peppercorns, bay leaf and tarragon in cheesecloth bag. Add to pot and bring to a boil. Reduce heat and simmer. In a saucepan, melt butter. Whisk in flour and cook for 1 min, whisking constantly. Slowly add milk and make a white sauce. Remove from heat and add half and half. Stir milk mixture into cauliflower mixture very gradually. Simmer 15 min. Remove cheesecloth and adjust seasonings to taste.
