Cream of Cauliflower Soup

2 medium onions, chopped
2 medium carrots, grated
2 celery ribs, sliced
2 garlic cloves, minced
1/4 c. plus 6 T. butter, divided
1 medium head cauliflower, chopped
5 c. chicken broth
1/4 c. minced fresh parsley
1 t. salt
1 t. coarsly ground pepper
1/2 t. dried basil
1/2 t. dried tarragon
6 T. all purpose flour
1 c. milk
1/2 c. heavy whipping cream
1/4 c. sour cream
Fresh tarragon, optional

In a soup kettle or Dutch oven, saute the onions, carrots, celery, and garlic in 1/4 c. butter until tender. Add the cauliflower, broth, parsley, salt, pepper, basil and tarragon. Cover and simmer for 30 minutes or until the vegetables are tender.

Meanwhile, in a saucepan, melt the remaining butter. Stir in flour until smooth. Gradually stir in the milk and whipping cream. bring to a boil, cook and stir for 2 minutes or until thickened, stirring frequently. Remove from the heat and pour into soup kettle, stir and heat. Remove from heat and stir in sour cream. Garnish with tarragon if desired.

Yield: 8 servings (about 2 quarts)