Creamy Cauliflower Soup
Cold weather means soup season and I jump at the chance to make a good, hearty soup. I found this recipe from the Pioneer Woman on the Food Network and it looked so good I had to give it a try.
The sauteed vegetables and cauliflower give the soup great depth and flavor and the cream sauce adds a richness but I lightened it up by using skim milk and cutting out the sour cream. Add some crackers, cheese and green onions and you have a fulfilling, hot meal!
Recipe:
- 1 stick butter
- 1/2 onion, finely diced
- 1 carrot, finely diced
- 1 celery stalk, finely diced
- 1 cauliflower head, cored and roughly chopped
- 2 tablespoons finely minced fresh parsley
- 8 cups low-sodium chicken broth or stock
- 6 tablespoons all-purpose flour
- 2 cups non-fat or skim milk
- 1 cup half-and-half
- 1 to 2 teaspoons salt (or to taste)
- Ground black pepper
Melt 1/2 stick of the butter in a heavy pot over medium heat. Then add the onions and cook until translucent, about 3 minutes. Add the carrots and celery, and then stir and cook for a couple more minutes. Throw in the cauliflower. Then stir it around, cover and cook over very low heat for 15 minutes.Add the parsley, and then add the chicken broth and simmer for 10 minutes.
Meanwhile, make a simple white sauce: Melt the remaining 1/2 stick butter in a medium saucepan over medium heat. Then whisk in the flour. Cook for a couple of minutes, and then pour in the milk, whisking to combine. Remove the white sauce from the heat and pour in the half-and-half. Then pour this creamy mixture into the pot.
Add 1 teaspoon salt and pepper to taste, and allow the soup to simmer for another 20 to 30 minutes. The soup will thicken slightly but shouldn’t be overly thick. Give it a taste and add more salt and pepper if needed.
Domestic Wannabe 
Yum! This sounds delicious!
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