Rating: 4.5 stars 4.6
119 Ratings
  • 5 star values: 92
  • 4 star values: 17
  • 3 star values: 8
  • 2 star values: 1
  • 1 star values: 1

Add the optional Swiss cheese for a cheesy soup.



Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Steam cauliflower.

  • Melt the butter or margarine in a stockpot over medium high heat. Add leek, onion, and carrot; cook, stirring occasionally, for 10 minutes. Stir in the tarragon and thyme; cook 1 minute longer. Add flour; cook, stirring constantly, for 1 minute. Reduce the heat to medium, and gradually stir in the wine and chicken stock. Season the soup with salt and white pepper. Add the steamed cauliflower flowerets. Simmer the soup, uncovered, stirring occasionally for 30 minutes.

  • Puree the soup in batches in a blender, and return to the pot. Stir in the milk and cream. Gently heat just until heated through.

  • If you decide to use the Swiss cheese, stir it in and heat until melted.

Nutrition Facts

256 calories; protein 8.7g; carbohydrates 10.3g; fat 18.9g; cholesterol 62.2mg; sodium 80.7mg. Full Nutrition