Cauliflower soup
Recipe by martin girl's
1/2 cup butter, (1 stick)
1 TBSP oil
1 medium onion, diced fine
3 carrots, diced fine
2 celery stalks, diced fine
2 TBSP fresh or dried parsley
1/2 cup flour
1 whole (to 2 whole ) Cauliflower heads (roughly chopped)
2 quarts chicken broth (8 cups)
2 cups whole milk
1 cup half-and-half (or cream)
2 tsp salt and pepper to taste
1 heaping cup sour cream
Prep. Time → 30 min
Cook Time → 35 min
1. In a large soup pot or dutch oven, melt butter, add oil and onions, cook for a few minutes.
2. Add carrots, celery and parsley cook a few minutes more. Add flour to make a roux (paste)
3. Add chicken broth, salt and pepper and make sure no lumps (I use a whisk). Add cauliflower.
4. Bring to a boil, cover and reduce heat. Simmer for 15 minutes. (til thickens a bit)
5. Remove from heat; stir in milk and half-and-half (or cream). Return to low heat, allow to simmer 15 to 20 minutes more.
6. Just before serving, place sour cream in serving bowl. Add 2 to 3 ladles of hot soup into serving bowl and stir to combine with sour cream. Pour in remaining soup and stir.
7. Serve immediately.
main courses March 12, 2014 14:08
Author The Pioneer Woman
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