Cauliflower Soup Recipe

Ingredients

You’ll need:
Comforting Cauliflower Soup
1/2 stick butter
2 onions, chopped
3 carrots, chopped
celery if you want, but I didn’t have any
2 heads cauliflower, chopped
1 quart chicken stock
1 cup whole milk
1/2 other 1/2 stick butter
1/4 cup heavy cream
garlic salt
black pepper
1/2 cup sour cream
Melt half a stick of butter in a big soup pot.
Dump in the onions, and cook them for a while.
15 to to and cauliflower. Stir around, cover, and let cook for 15 minutes. You don’t need to add water or anything – there is enough moisture in the pot to steam them; just trust me.
to to veggies are all cooked, dump in enough chicken stock to cover the veggies. For me that was about a quart of good, rich, homemade chicken stock. mmm. Bring to a simmer.
Pour in a cup of milk. I don’t care if you measure. I do care if you use whole milk. It must be whole milk. Fat is good.
to the puree back into the pot of soup, and stir to combine.
Pour in a good splash of heavy cream.
Season with garlic salt and black pepper. I’m not usually a pepper girl, but black pepper just BELONGS in this soup. Do it.
To to put a dollop of sour cream in each bowl, then ladle soup over it. Extra creaminess, and it helps to cool the soup so you won’t burn your mouth ad haff do dak like dis.
6 to about 6 generous servings. But of course, it’ll depend on how big your cauliflowers were, and how much stock you needed in order to cover them up.

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