Let it be known, I’m enjoying cauliflower. More than I expected, actually. Since the fritters went well, I figured I could venture into uncharted territory – SOUP. I’ve never made soup, never had a huge desire to try to make soup, and actually didn’t like it for a good stretch of my life, but I’ve come around. And it’s freezing around here, so the idea of soup (and a yummy smelling apartment) won me over.
My only instinct with cauliflower is to roast it, so I avoided a roasted cauliflower soup in search of something a bit different. Pioneer Woman to the rescue! Cauliflower soup it is.
Get that cauliflower out, chop off the green and that inner core. Then coarsely chop the rest, unless you’re a perfectionist. I am not.
Cut up a stalk of celery, a carrot, and some onions. Melt some butter, toss the onions in, adding celery and carrots a few minutes later.
After that sits for a few minutes, add the cauliflower and some chopped fresh parsley.
Simmer on low heat for 15 minutes, stirring here and there. Then add 2 quarts of chicken broth, bring to a boil, then lower heat and simmer.
In the meantime, whisk together flour and milk, then slowly add the mixture to melted butter in a saucepan, whisking the entire time. I didn’t take photos of this part because it looks unappetizing. So you’ll just have to make it and taste it yourself. Add the milk/flour/butter combo to the veggie/broth combo, throw in a bay leaf or two and some salt, and let it simmer for 15 minutes more.
And this part is the best part. Pioneer Woman’s secret is to put a hearty cup of sour cream at the bottom of the serving bowl, add a little soup to warm and mix it up a little, and then pour in the rest of the soup.
The soup is pretty damn tasty. It’s not too creamy, not too brothy, and I much prefer having big pieces of cauliflower in a thinner soup instead of a pureed thick cauliflower soup. Success!
1 stick butter, divided
1/2 an onion, finely diced
1 carrot, finely diced
1 celery stalk, finely diced
1-2 whole cauliflower heads, roughly chopped
2 Tablespoons Fresh or dried parsley, chopped
2 quarts low-sodium chicken broth or stock
6 Tablespoons all-purpose flour
2 cups whole milk
1 cup Half-and-half
salt to taste
1 cup sour cream, room temperature
In 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 brown. Add the carrots and celery and cook an additional couple of minutes. Add cauliflower and parsley, stirring to combine.
Cover and cook over very low heat, and after 15 minutes pour in chicken stock or broth. Bring to a boil, then reduce heat and simmer.
In a medium saucepan, melt 4 tablespoons butter. Mix the flour with the milk and whisk to combine. Add the flour-milk mixture slowly to the butter, whisking constantly. Remove from heat and stir in the 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.
Stir immediately. Eat even more immediately.
Here’s Pioneer Woman’s recipe.