Friday, February 22, 2013
1 stick butter, divided
1 onion, diced
2 large carrots, diced
2 stalks celery with some leaves, diced
1 large head cauliflower, chopped
2 quarts chicken stock
6 T. flour
2 cups whole milk
1 cup Half and Half
1 Tablespoon salt, more or less to taste
1 heaping cup sour cream or lite sour cream ( I did add this, but I think it would be fine without it)
Gated cheese for garnish
In a soup pot, melt 4 T. butter.
Add the onion and cook until it starts to brown.
Add the carrots and celery and cook for a couple of minutes.
Add the cauliflower and parsley. Stir.
Cover and cook on low for about 15 minutes.
Add the chicken stock. Bring to a boil, then reduce heat.
In another pan, a medium saucepan, melt the other 4 T. of butter. Add the flour and cook and whisk for a few minutes. Then add the milk and whisk and whisk until well blended. Then add the half and half. Whisk it in. Then add that mixture to the soup, stirring well. Allow it to simmer for another 15-20 minutes, stirring frequently. Add the sour cream and stir until well combined and heated through. Add salt and pepper and taste until you get as much as you like. Top each bowl with some grated cheese.
Recipe adapted from The Pioneer Woman