- 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 whole milk
- 1 cup half-and-half
- 1 to 2 teaspoons salt (or to taste)
- Ground black pepper
- 1 heaping cup sour cream, at room temperature
- Warm rolls or crusty bread, for serving
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.
Meantime, 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 if needed.
Stir gently to combine, and then serve immediately with warm rolls and an appetite for something wonderful.
You will love everything about this.
Variation: For a smoother, thicker soup, use an immersion blender to puree. Simmer an additional 10 minutes after pureeing.
2012 Ree Drummond, All Rights Reserved
Recipe courtesy of Rachael Ray