n 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.
Originally Submitted
10/16/2013
0 Out of 5 from
0 reviews
You can add this Creamy Cauliflower Soup recipe to your own private DesktopCookbook.
