Cream of Cauliflower Soup I

Add the optional Swiss cheese for a cheesy soup.

Step: 1

Steam cauliflower.

Step: 2

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.

Step: 3

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.

Step: 4

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

Per Serving: 256 calories; protein 8.7g; carbohydrates 10.3g; fat 18.9g; cholesterol 62.2mg; sodium 80.7mg.

The name of “stew” can refer to both a food and a cooking method. Stewing involves not fast cooking chunks of meat, vegetables or beans in a flavorful liquid . It’s same as to braising, but it does have a few notable differences. The meat is chopped into smaller pieces instead of being cooked all of it , and the water based material all of it covers the essential in a stew as compared to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking meal that comfortable you up on a freezing , winter day. It’s true ; a bowl of old menu of beef stew can make warming featured food , but stew’s cozy factor goes way beyond preserving you from the chill . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the greatest comfort food, no matter the weather.