Cauliflower Soup

By taochavez

Ingredients

• 1 stick Butter, Divided
• 1/2 whole Onion, Finely Diced
• 1 whole Carrot Finely Diced
• 1 stalk Celery, Finely Diced
• 1 whole (to 2 Whole) Cauliflower Heads (roughly Chopped)
• 2 Tablespoons Fresh Or Dried Parsley (chopped)
• 2 quarts Low-sodium Chicken Broth Or Stock
• 6 Tablespoons All-purpose Flour
• 2 cups Whole Milk
• 1 cup Half-and-half
• 2 teaspoons To 4 Teaspoons Salt, To Taste
• 1 cup (heaping) Sour Cream, Room Temperature

Preparation

Step 1

Place a stock pot or dutch oven over medium high heat and melt 4 tablespoons butter in the pan. When the butter’s melted, throw in the onions.

Stir them around for 2 to 3 minutes, or until they get a little color.

And stir it around for a minute or so.

Stir it around to combine…

Next, and please don’t hate me, add 2 tablespoons fresh parsley, if you have it. PLEASE, IN THE NAME OF ALL THAT IS GOOD IN THE WORLD AND YOU FIND YOURSELF LUCKY ENOUGH TO LIVE NEAR A SUPERMARKET THAT CARRIES FRESH PARSLEY, add it in.

Give it a good stir, reduce the heat to low…

And cover the pot. Simmer on low heat for 15 minutes, stirring once or twice during the process.

When 15 minutes is over, pour in 2 quarts of chicken broth. If you have homemade stock in your freezer, go for it. If you don’t, but it in the store. Just be sure to buy the low sodium variety so you’ll be able to control the salt content of the soup.

Bring to a boil over medium heat, then reduce heat and let the soup simmer.

While it’s simmering, melt 4 tablespoons butter in a medium saucepan over medium-low heat.

In a separate bowl, pour 2 cups whole milk. I always use whole milk in soups because…well, because.

Add 6 tablespons flour to the milk…

Mix together with a whisk.

Pour the milk/flour mixture into the saucepan.

Stir to combine. Almost immediately, it’ll thicken into a nice white sauce.

Next, because the world is a crazy place, add 1 cup of half & half to the white sauce.

And now for the fun part: Pour the white sauce into the simmering soup mixture.

And a little bit of salt. We’ll want to taste the soup before adding much salt.

Now just let the soup simmer for 15 to 20 minutes. It’ll fill your house with fanciful aromas and feelings.

Add 2 to 3 ladles of hot soup into the serving bowl…

Give it a good stir, just to get the sour cream used to the soup.

Pour the rest of the soup into the serving bowl.

It makes me tingle. In a really, really good way.

And YOU can tingle, TOO! Just make this soup today.

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 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 4 tablespoons 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-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.

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.