Cauliflower Soup

Recipe by: Chloe September 29, 2019 Soups

Description

Like most of any kind of soup you think not worth posting and this one just seemed too odd to pass up as well. However it worth it.

Ingredients

1 stick butter
1/2 onion, finely diced
1 carrot, finely diced
1 celery stalk, finely diced
1 to 2 heads cauliflower, roughly chopped
2 tbsp chopped fresh or dried parsley
2 quarts low-sodium chicken broth or stock
2 cups whole milk
6 tbsp flour
1 cup half and half
2 to 4 tsp salt, to taste
1 generous cup sour cream, at room temperature

Directions

1. In a large soup pot or dutch oven, melt 4 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 addition couple of minutes. Add cauliflower and parsley and stir to combine. Cover and cook over very low heat for 15 min.

2.After 15 min, pour in chicken stock or broth. Bring to a boil, then reduce heat and allow to simmer.

3. In a medium saucepan, melt 4 tbsp 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 cup half & half.

4. Add mixture to the simmering soup. Allow to simmer for 15 to 20 min. Check seasoning and add more salt or pepper if necessary.

5. 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.

Enjoy!

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