Cauliflower soup

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Ingredienti per 6-8

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

65 min · Facile

Preparazione

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.

secondi March 12, 2014 14:08

Autore: The Pioneer Woman