Cauliflower Soup
(from home4edu’s recipe box)
Source: http://tastykitchen.com/recipes/soups/cauliflower-soup/
Prep time: 30 minutes
Cook time: 30 minutes
Serves 6 people
Categories: Soup
Ingredients
- 1 stick Butter, Divided
- 1/2 whole Onion, Finely Diced
- 1 whole Carrot Finely Diced
- 1 stalk Celery, Finely Diced
- 1 whole (to 2 Whole) Cauliflower Heads (roughly Chopped)
- 2 Tablespoons Fresh Or Dried Parsley, Chopped
- 2 quarts Low-sodium Chicken Broth Or Stock
- 6 Tablespoons All-purpose Flour
- 2 cups Whole Milk
- 1 cup Half-and-half
- 2 teaspoons To 4 Teaspoons Salt, To Taste
- 1 cup (heaping) Sour Cream, Room Temperature
Directions
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In a large soup pot or dutch oven, melt 4 tablespoons butter. Add the onion and cook for a few minutes, or until it starts to turn brown.
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Add the carrots and celery and cook an additional couple of minutes. Add cauliflower and parsley and stir to combine.
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Cover and cook over very low heat for 15 minutes. After 15 minutes, pour in chicken stock or broth. Bring to a boil, then reduce heat and allow to simmer.
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In a medium saucepan, melt 4 tablespoons butter. Mix the flour with the milk and whisk to combine. Add flour-milk mixture slowly to the butter, whisking constantly.
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Remove from heat and stir in 1 cup half-and-half. Add mixture to the simmering soup. Allow to simmer for 15 to 20 minutes. Check seasoning and add more salt or pepper if necessary.
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Just before serving, place the sour cream in a serving bowl or soup tureen. Add two to three ladles of hot soup into the tureen and stir to combine with the sour cream. Pour in remaining soup and stir.
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Serve immediately.