Ingredients
- ½ cup butter, unsalted and divided
- ½ onion, diced well
- 1 celery stalk, cut into small slices
- 1 carrot, finely diced
- 1 large, or 2 small heads of cauliflower, diced roughly
- 8 cups chicken broth, or vegetable broth
- 1 cup half and half
- 2 cups milk
- 3 tsp salt
- Pepper to taste
- 6 tbsp of flour ( or you can use cornstarch)
- 1 very large cup of sour cream
Instructions
FIRST STEP:
Melt 4 tbsp of butter in a soup pot
Add the diced onion and cook until the onion begins to brown
SECOND STEP:
Add in the carrots and celery, cook for an additional 5 minutes
Add in the cauliflower and the parsley
Stir to combine all
THIRD STEP:
Simmer for 15 minutes, stirring frequently
Add in the broth and bring to a fell boil, reduce heat and allow to simmer
In another saucepan, melt 4 tbsp of butter
FOURTH STEP:
Mix the flour with the milk and whisk to break apart any lumps
Add the flour mixture slowly to the melted butter, whisking constantly
FIFTH STEP:
Remove from the heat and stir in 1 cup of half and half
Add this mixture to the soup pot with the broth
Simmer for about 15 minutes
SIXTH STEP:
Test to see if more seasoning is needed
Before serving, use a medium sized mixing bowl and place the sour cream into it.
SEVENTH STEP:
Add two ladles of hot soup broth and stir to combine,
Pour into the large pot and stir well.
Notes
This soup works well serving sandwiches or Chef’s salad. It can be served with garlic cheese sticks or bread. Any number of fall vegetables can be added to this soup to make it a more filling meal. I like to sneak in some chopped spinach and not tell anyone.
Why not let them think it is parsley? I chop it small enough so they would not know.
