Cauliflower Soup

Serves: 3

Ellsworth Rath

1 January 1970

Based on User reviews:

55

Spice

61

Sweetness

42

Sourness

43 mins

Prep time (avg)

5.3

Difficulty

Ingredients:

1

Butter (stick)

1

Onion (finely diced)

1

Carrot (finely diced)

1

Celery Stalk (finely diced)

1

Cauliflower (head, cored and roughlychopped)

2 tbsps

Parsley (finely minced fresh)

8 cups

Chicken Broth (low-sodium)

6 tbsps

All-Purpose Flour

2 cups

Whole Milk

1 cup

Half-And-Half

2 tsps

Salt

1

Ground Black Pepper

1

Sour Cream (heaping cup, at roomtemperature)

1

Roll (warm)

Directions:

1

Watch how to make this recipe

2

Melt 1/2stick of the butter in a heavy pot over medium heat

3

Then add the onions and cook until translucent, about 3 minutes

4

Add the carrots and celery, and then stir and cook for a couple more minutes

5

Throw in the cauliflower

6

Then stir it around, cover and cook over very low heat for 15 minutes

7

Add the parsley, and then add the chicken broth and simmer for 10 minutes

8

Meantime, make a simple white sauce: Melt the remaining 1/2stick butter in a medium saucepan over medium heat

9

Then whisk in the flour

10

Cook for a couple of minutes, and then pour in the milk, whisking to combine

11

Remove the white sauce from the heat and pour in the half-and-half

12

Then pour this creamy mixture into the pot

13

Add 1 teaspoon salt and pepper to taste, and allow the soup to simmer for another 20 to 30 minutes

14

The soup will thicken slightly but shouldn't be overly thick

15

Give it a taste and add more salt if needed

16

Now, this is the fun part: To serve the soup, place the room temperature sour cream in the bottom of a soup tureen (a very large serving bowl)

17

Then add the whole pot of hot soup to the tureen

18

Stir gently to combine, and then serve immediately with warm rolls and an appetite for something wonderful