October 25, 2011 by Sara Kreidler
One of the things I love the most about fall is soup. This weekend, while Toby and the kids raked up leaves in the yard, I made this creamy cauliflower soup for lunch. Our previous attempts to get the kids to eat cauliflower had been unsuccessful, so I was quite shocked when they tried the soup and each asked for a bowl. Victory!
Fair warning, this makes a lot of soup — approximately 8 bowls. We’re happy to have the leftovers, but if you don’t want to eat cauliflower soup for lunch for a few days, you may want to cut the recipe in half.
Adapted, barely, from The Pioneer Woman Cooks
- 1 stick butter, divided
- 1 yellow onion, diced
- 1 carrot, peeled and diced
- 1 stalk celery, diced
- 2 heads of cauliflower, stems discarded and florets roughly chopped
- 6 tablespoons fresh parsley, chopped, divided
- 2 quarts chicken stock
- Salt and pepper
- 6 tablespoons flour
- 2 ¼ cups whole milk, divided
- ¾ cup heavy cream
- 1 cup sour cream, at room temperature
- Grated cheddar cheese
- In a large dutch oven, melt 4 tablespoons butter over medium high flame. Add the onion and cook until soft. Add the carrots and celery and cook for 5 minutes. Add cauliflower and 4 tablespoons parsley and stir to combine. Cover pot and cook over low flame for 15 minutes. Add in chicken stock, increase flame to medium high and bring to a boil. Season with salt and pepper, reduce flame to medium and keep soup at a simmer.
- Melt remaining 4 tablespoons butter over medium high flame in a medium sized pot. In a small mixing bowl, whisk together the flour and 2 cups of milk. Slowly pour the flour-milk mixture into the hot butter, whisking constantly. Remove butter and milk mixture from heat and whisk in 3/4 cup heavy cream and ¼ cup whole milk. Pour cream mixture into to the simmering soup and stir. Continue to simmer soup for 20 minutes.
- Prior to serving, place a dollop of sour cream at the bottom of each bowl. Ladle soup into bowls and stir well to incorporate the sour cream. Sprinkle about 1 tablespoon of grated cheddar on top of each bowl and garnish with a pinch of chopped parsley. Serve hot with slices of crusty baguette.