Thursday, June 3, 2010

Creamy Cauliflower Soup


1 stick butter, divided
½ whole onion, finely diced
2-3 whole carrots finely diced
2-3 stalks celery, finely diced
1 whole cauliflower head, roughly chopped
2 Tbsp. fresh or dried parsley, chopped
2 quarts low-sodium vegetable broth
6 Tbsp. all-purpose flour
2 cups milk
1 cup half-and-half cream
2-4 tsp. salt, to taste
Shredded cheddar cheese


In a large soup pot or dutch oven, melt 4 Tbsp. 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 the vegetable broth. Bring to a boil, then reduce heat and allow to simmer.

In a medium saucepan, melt 4 Tbsp. 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 soup to simmer for 20-30 minutes. Check seasoning and add more salt or pepper if necessary. Top the soup with shredded cheddar cheese and serve. This soup is hearty enough to serve as the main dish with some fresh bread and a green salad.

*Recipe from The Pioneer Woman

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