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)

Ingredients:

• 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)

Directions:

• 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.