Cauliflower
Soup
Thepioneerwoman.com
Yields: 6-7 servings
4 TB butter (plus 2 TB for sauté)
½ whole onion, finely diced
2 whole carrots, finely diced
2 stalks celery, finely diced
1-2 whole cauliflower heads (roughly chopped)
2 TB fresh or dried Parsley, chopped
2 quarts low-sodium chicken broth or stock
6 TB all-purpose flour
2 c. whole milk
1 c. half-and-half
2 tsp. salt, to taste
1 c. (heaping) sour cream
In a large soup pot, melt 2 TB butter. Add the onion and
cook for a few minutes, or until it starts to turn brown.
Add the carrots and celery and cook an additional couple of
minutes. Add cauliflower and parsley and stir to combine.
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.
In a medium saucepan, melt 4 TB butter. Mix the flour with
the milk and whisk to combine. Add flour-milk mixture slowly to the butter,
whisking constantly.
Remove from heat and stir in 1 c. 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.
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.
