Cauliflower Soup
I generally only like rich, creamy soups, but K (the husband) had mentioned that one thing he really missed about his mom’s cooking was all of her soups. They had soups quite frequently, and not only creamy soups, so, in an effort to expand our soup repertoire I’ve been trying out new soups, and surprisingly enough, I LOVED this one! We made it last night, and by the time we ate it I was half asleep and completely exhausted, but the smell alone woke me up, and after one bite there was no way I was going to fall asleep without having my bowl!
Ingredients
1 stick butter, divided
1/2 whole onion, finely diced
1 whole carrot, finely diced
2 whole cauliflower heads, roughly chopped
2 Tbps. dried parsley
2 quarts low-sodium chicken broth
6 Tbsp. flour
2 cups whole milk
1 cup half-and-half
2 tsp. – 4 Tbsp. salt, depending on taste
1 cup (heaping) sour cream, at room temperature
Instructions
1
In a large soup pot, melt 4 tablespoons butter. Add the onion and cook for a few minutes, or until it starts to turn brown.
2
Add the carrots and cook an additional couple of minutes. Add cauliflower and parsley and stir to combine.
3
Cover and cook over very low heat for 15 minutes. After 15 minutes, pour in chicken broth. Bring to a boil, then reduce heat and allow to simmer.
4
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.
5
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.
6
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.
7
Serve immediately.
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