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)
- 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.
