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Creamy Cauliflower Soup

2

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

Ingredients

  • 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
  • Baguette

Instructions

  1. 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.
  2. 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.
  3. 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.
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2 thoughts on “Creamy Cauliflower Soup

  1. This looks like the perfect fall soup! Maybe if I tell my husband I’m making it for him while he is raking leaves, that can get me out of raking!

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