Cauliflower Soup
Posted: Mon May 17, 2010 3:20 am
Cauliflower Soup
Pioneer Woman Cooks
Ingredients:
1 stick Butter
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
Preparation:
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.
Pioneer Woman Cooks
Ingredients:
1 stick Butter
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
Preparation:
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.