Cream Of Cauliflower Soup (creme Du Barry)

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6-7
• 1 cup cream
• 1 cup sour cream
• 2 (10 ounce) packages frozen cauliflower, defrosted
• 2 onions, chopped
• 2 shallots, minced (about 3 tablespoons)
• 2 garlic cloves, minced
• 2 tablespoons lemon juice
• 1/4 cup butter
• 3 (10 1/2 ounce) cans chicken broth
• salt and pepper
• 1 tablespoon parsley, minced
• 2 tablespoons chives, minced
• 1/4 teaspoon dill weed

Recipe

• in a glass bowl, stir together the cram and sour cream and set aside.
• in a dutch oven, saute together cauliflower, onion, shallots and garlic in lemon juice and butter until onions and cauliflower are soft. do not allow the vegetables to brown. in a food processor or in a blender (in batches) puree the cauliflower mixture with some of the broth.
• pour blended soup back into the dutch oven and add the remaining chicken broth, seasonings, parsley and some of the and chives. simmer soup for a few minutes. add the cream mixture and stir until it is blended. heat through and serve with a sprinkling of chives and dill.