Cauliflower Soup
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 0
- 1 cup half-and-half
- 6 tablespoons all-purpose flour
- 2 cups whole milk
- 1 stick butter divided
- 1/2 whole onion finely diced
- 1 whole carrot finely diced
- 1 stalk celery finely diced
- 1 whole (to 2 whole) cauliflower heads (roughly chopped)
- 2 tablespoons fresh or dried parsley chopped
- 2 quarts low-sodium chicken broth or stock
- 2 teaspoons to 4 teaspoons salt to taste
- 1 cup (heaping) sour cream room temperature
- Carbohydrate 112.194505077473 g
- Cholesterol 1118.78000052985 mg
- Fat 380.683827665 g
- Fiber 2.15642502931611 g
- Protein 59.1652575448339 g
- Saturated Fat 238.584869602556 g
- Serving Size 1 1 recipe (2075g)
- Sodium 2652.26850085106 mg
- Sugar 110.038080048157 g
- Trans Fat 23.3001840086074 g
- Calories 4034 calories
In a large soup pot or dutch oven, 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. 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 4 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. 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 or soup tureen. Add two to three ladles of hot soup into the tureen and stir to combine with the sour cream. Pour in remaining soup and stir. Serve immediately.
