Cauliflower and Chicken Soup
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 0
- 6 tablespoons all-purpose flour
- 1 cup half-and-half cream
- 4 tbsp. butter
- 1/2 white onion finely diced
- 1 whole carrot finely diced
- 2 stalk celery finely diced
- 1 whole cauliflower heads (roughly chopped)
- 2 tablespoons fresh or dried parsley (chopped)
- 2 quarts low-sodium chicken broth or stock
- 2 cups whole milk or skim
- salt to taste i used 1 teaspoon
- 2 cups chopped chicken
- greek style yogurt for garnish *optional
- 1 tbsp. white cheese grated
- Carbohydrate 62.865345000976 g
- Cholesterol 2369.14 mg
- Fat 829.346967500122 g
- Fiber 5.45242510983567 g
- Protein 105.282657500458 g
- Saturated Fat 501.18061950002 g
- Serving Size 1 1 recipe (1879g)
- Sodium 6289.60450000864 mg
- Sugar 57.4129198911404 g
- Trans Fat 58.7253240000369 g
- Calories 8002 calories
Preparation Instructions In a large soup pot or dutch oven, melt 2 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. After 15 minutes, pour in chicken stock or broth. Bring to a boil, then reduce heat and allow to simmer. In a medium saucepan, melt 2 tablespoons butter. 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 and add chopped cooked chicken, Allow to simmer for 15 to 20 minutes. Check seasoning and add more salt or pepper if necessary. Season if needed with more salt garnish with * greek style plain yogurt if you like. Serve hot!
