Instructions: In Dutch oven cook onion in oil, stirring often, 5 minutes or until tender. Add celery and carrot and cook, stirring often, 2 minutes. Stir in cauliflower and half of the parsley. Reduce heat to low; cover and cook stirring occasionally, 15 minutes. Add broth and spices which have been tied into cheesecloth; bring to boil over medium heat. Reduce heat; cover and simmer 5 minutes. Meanwhile melt butter in heavy 2 quart saucepan. Stir in flour to make a thick paste. beating with wire whisk, gradually add milk. Cook and beat until thickened and smooth. Remove from heat; stir in half and half.

Stir sauce into simmering soup. Season with salt and simmer about 15 minutes or until cauliflower is tender. Do not over- cook.

Just before serving, remove spices. Mix about 1/3 cup soup into sour cream. Stir sour cream mixture into soup. Reheat; sprinkle with remaining parsley. About 250 calories per 1 cup serving.

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