Creamy Cauliflower Soup - cooking recipe

Ingredients

1 large onion, extra large, chopped
3 medium carrots, coarsley chopped (can use more)
2 -3 celery ribs, sliced
1 tablespoon minced fresh garlic (to taste)
1/3 cup butter, plus
6 tablespoons butter, divided
1 head cauliflower (cut into small florets or chopped)
5 cups chicken broth
3 tablespoons fresh parsley, finely chopped
salt and pepper
1/4 teaspoon dried basil
1/4 teaspoon dried tarragon (optional but good to use)
6 tablespoons flour
1 cup full-fat whole milk or 1 cup half-and-half cream
1/2 cup whipping cream
1/4 - 1/3 cup grated parmesan cheese
3 tablespoons sour cream

Preparation

In a Dutch oven, saute onions, carrots, celery and garlic in 1/3 cup butter (can use less butter if desired) until tender (about 5 minutes).
Add in cauliflower, broth, parsley, salt, pepper, basil and tarragon (if using).
Cover and simmer for about 25-30 minutes, or until cauliflower is firm-tender.
Meanwhile in a saucepan, melt remaining 6 tablespoons butter.
Whisk in flour until smooth.
Gradually add/whisk in milk or half and half cream, whipping cream and the broth/cauliflower mixture; bring to a boil and cook stirring for about 2 minutes,or until thickened.
Add in Parmesan cheese; mix to combine.
Remove from heat and add/stir in the sour cream.
DELICIOUS!