Cauliflower Soup

The other night I had a ton of veggies in my fridge, but no ideas for what to make. J and I both had a late lunch that day and so we weren't that hungry and we weren't really craving anything. A recipe for cheesy shells with broccoli and cauliflower came to mind, but it was just too heavy for our little appetites that night. However, I was determined to cook with the cauliflower because it was beginning to get a little brown. Then I remembered one of my favorite items at BreadBar here in LA. The cauliflower soup! It was perfect, because it's been a bit chillier here in LA and my Husband and I LOVE soups! I scoured the internet and found a great recipe by Ree Drumond, The Pioneer Woman. Be warned, I did not attempt to be healthy in any way while making this. It is very creamy, buttery and milky. Oh and hearty and delicious! Serve it with some crusty bread!

Read more for the recipe

Ingredients:

1 stick butter

1/2 onion, finely diced

1 carrot, finely Diced

1 stalk celery, finely Diced

1 whole cauliflower head, chopped (you can include 2 heads if you prefer)

2 tbs chopped parsley (fresh or dried)

2 quarts chicken broth

6 tbs flour

2 cups milk

1 cup half-and-half

salt and pepper to taste

1 cup sour cream

Directions:

In a large pot, 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.

Then pour in broth. Bring to a boil, then reduce heat and allow to simmer.

In a medium saucepan, melt 4 tablespoons butter.

In separate bowl, 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.

Add two to three ladles of hot soup into the bowl and stir to combine with the sour cream.

Pour in remaining soup and stir. Serve immediately.