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Kristy Denney

Food + Lifestyle from a mama of boys

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The Perfect Cauliflower Soup

I love The Pioneer Woman.  I’d love to be a fly on the wall in her kitchen.  Or be her personal taste tester.  I could look at her recipes and browse her photos all day. Everything makes my tummy growl, even if I just ate.  This  Cauliflower Soup especially caught my eye.  I gave it a try last week and it’s everything she said it would be: brothy, savory, comforting.  And I’d like to add buttery (a very good thing.)  She said my heart would rejoice.  Rejoice it did. 


This is a surprisingly simple soup to make using simple ingredients.  That, I love. I don’t get too fancy smancy in my kitchen. The recipe made more than enough for my husband and I, so we stashed some away in the freezer, just waiting for that cold, snowy day when comfort food is calling!!

 
 

 

Cauliflower Soup
 
Ingredients
1 stick Butter, Divided
½ 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 Instructions
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 (this is a must). 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.
 

 

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Comments

  3. Is this the soup you made last Winter for that Relief Society event? I’ve been meaning to get the recipe from you, and just happened upon your blog. I remember that soup being delicious, so if this is the one I will definitely be trying it!

    Reply

  4. Is this the soup you made last Winter for the Relief Society event? I hope so, it was delicious! I’m glad I just stumbled upon your blog, it looks like there are many recipes I need to try out here!

    Reply

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