Go Back
Print

Cauliflower Soup

Course Soup
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour

Ingredients

  • 1 stick Butter Divided
  • 1/2 whole Onion Finely Diced
  • 1 whole Carrot Finely Diced
  • 1 stalk Celery Finely Diced
  • 1 whole Cauliflower Heads to 2 Whole, 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 Sour Cream heaping, Room Temperature

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. 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.