Saturday, December 17, 2011

Cauliflower Soup, MMM!

Cauliflower Soup, MMM!

I love soup! It's that time of year where soup is a must-have for me. I like to make large pots of soup and freeze half of it for later. It's such a great way to keep your freezer stocked full of good stuff. You'll have days where "there's nothing to eat" and then you'll remember you've stocked your freezer. Problem solved! Thanks, again, to The Pionner Woman for this recipe.

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


In a large pot, melt 4 tablespoons butter. Add the onion and cook 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. Add two to three ladles of hot soup into your serving bowl and stir to combine with the sour cream. Pour in remaining soup and stir.
Serve immediately.
*For servings later in the future, do not add sour cream. Only add it when you're ready to eat the soup. This can be frozen and sour cream does not like the freezer.*

Eat and Enjoy!

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