first class cauliflower soup vest

cauliflower soup

yummy
Popular Recipes

Cauliflower Soup

Ree loved slurping this creamy cauliflower soup as a kid—and she still considers it one of the most comforting soups around! You can use chicken stock or vegetable stock depending on your preferences.

Ingredients

  • 1/2 c. salted butter, divided
  • 1 medium onion, finely chopped 
  • 1 carrot, finely chopped
  • 1 celery stalk, finely chopped
  • 1 head cauliflower, cut into 1-inch pieces
  • 2 Tbsp. chopped parsley (fresh or dried)
  • 1 qt. low-sodium chicken broth or stock
  • 6 Tbsp. all-purpose flour
  • 2 c. whole milk
  • 1 c. half-and-half
  • 1  to 2 bay leaves
  • 1 tsp. kosher salt, plus more to taste
  • 1/2 tsp. black pepper, plus more to taste
  • 1 c. sour cream, to serve

Direction

  1. In a large soup pot or Dutch oven, melt 4 tablespoons butter over medium-high heat. Add the onion and cook until it starts to turn brown, 4 to 5 minutes.
  2. 2Add the carrots and celery and cook about 2 minutes more. Add the cauliflower and parsley and stir to combine. Cover and cook over low heat for 15 minutes.
  3. 3Pour in the chicken stock or broth. Bring to a boil, then reduce the heat to medium-low and allow to simmer for about 10 minutes. 
  4. 4In a medium saucepan, melt the remaining 4 tablespoons butter over medium-low heat. In a medium bowl, whisk to combine the flour and milk. Slowly add the mixture to the butter, whisking constantly. Let it cook until thickened, about 5 minutes.
  5. 5Remove from the heat and stir in the half-and-half. Add the mixture to the simmering soup. Drop in a bay leaf or 2. Allow to simmer for 15 to 20 minutes. Taste for seasonings and add more salt or pepper, if you like.
  6. 6Just before serving, place the sour cream in a serving bowl or soup tureen. Add 2 to 3 ladles of hot soup into the tureen and stir to combine with the sour cream. Pour in the remaining soup and stir. Or, serve in bowls and top each with sour cream. Serve immediately.