Grandview Lodge Country Inn
Bed and Breakfast

Waynesville, North Carolina

Specialty Recipe

Cream of Cauliflower Soup

Here is one of the recipes that Linda submitted to the Soup's On! cookbook with which the publisher was quite impressed. Many of their guests request a copy of this recipe. The recipe for the Corn Chowder was picked up from Soup's On! cookbook and printed in the Albany, NY newspaper, Time Union, on January 22, 1997.

Ingredients

3 Tablespoons butter or oil

1 clove garlic

1 medium onion, coarsely chopped

3 ribs celery, coarsely chopped

1 carrot, coarsely chopped

2 Tablespoons parsley

1 head cauliflower, broken into large sections

1/4 cup flour

8 cups chicken broth

bouquet garni: 1 teaspoon peppercorns, 1 teaspoon dried tarragon, 1 bay leaf

1 cup evaporated milk or half and half

freshly chopped tarragon (optional)

In a large soup pot, heat oil. Add next 6 vegetables. Cook, covered over medium heat about 5 minutes, stirring occasionally. Stir in flour, coating vegetables. Add chicken broth. Bring to a boil. Put herbs for bouquet garni in a tea ball or tie in cheese cloth. Add to soup mixture. Reduce heat; cover and cook until vegetables are tender, about 15 minutes. Remove vegetables from broth and puree in food processor or blender. Return puree to soup pot. Heat; add salt to taste. Stir in milk or cream just before serving. Garnish each cup with freshly chopped tarragon if desired.

Yield: 12 cups

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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