Cauliflower Soup

By dette

I’m going to let you in on a little secret. Come closer now…come closer. Lean in. Are you ready? I’m going to whisper. (I like soup.) Don’t tell anyone!
Okay, so I just made a big deal out of nothing. But the fact remains that I love soup, and out of all the soups in my repertoire, the one that most says “Comfort Food” to me is my mom’s time-tested Cauliflower Soup. It’s brothy. Savory. Creamy. Filled with tender chunks of cauliflower and all the comforts of home. I’ve made it in my own household for years…and today I share it with you.
Keep in mind that while this soup may appear to have a lot of steps, there’s nothing difficult about it. Just get your ingredients ready ahead of time and it’ll be a cinch.

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

Details

Servings 8
Preparation time 30mins
Cooking time 60mins
Adapted from pioneerwoman

Preparation

Step 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 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.
Serve immediately.