Friday, April 26, 2013

Favorite Friday Recipe: Cauliflower soup

This delicious soup comes via the Pioneer Woman.  I love cauliflower and this soup was perfect for one of our surprisingly chilly April evenings.   I cut out a lot of the butter and dairy from the original recipe and added more vegetables, but if you're looking for a good time, the original recipe is here.

Cauliflower soup (with slight modifications)

  • 4 tablespoons butter
  • 1/2 whole Onion, Finely Diced
  • Half a bag of baby carrots, Finely Diced
  • 3 stalks Celery, Finely Diced
  • 1 whole Cauliflower Head (roughly Chopped)
  • 2 Tablespoons Fresh Parsley, Chopped
  • 2 quarts Low-sodium Chicken Broth Or Stock
  • 4 Tablespoons All-purpose Flour
  • 1.5-2 cups 2% Milk
  • 2 teaspoons To 4 Teaspoons Salt, To Taste
  • 1/2 cup (heaping) Sour Cream, Room Temperature (optional)

  • In a large soup pot or dutch oven, melt 2 tablespoons 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 2 tablespoons butter 
  •  Mix the flour with the milk and whisk to combine
  • Add flour-milk mixture slowly to the butter, whisking constantly
  • 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 bottom of bowls and stir into soup (this is optional--it tasted great with or without it) 
  • Serve immediately.

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