Cauliflower Soup: Savory and Creamy Comfort

I experimented with several Cauliflower Soup recipes before I arrived at this particular recipe. This soup is a hybrid, of sorts, that merges several different Cauliflower Soup recipes together… All based on things I have learned from the Pioneer Woman’s cookbooks, of course! So, to Ree Drummond goes all the glory, but I get to eat the food! This is a savory and creamy comfort soup, that I believe you will love;

What you’ll need, aka. INGREDIENTS:
1 stick Butter, divided
2 Cauliflower Heads, roughly chopped
1.5 cups Onion, finely diced
2 cups Carrot, finely diced
1 cup Celery, finely diced
2 tablespoons fresh Parsley, chopped
2 quarts Low-Sodium Chicken Broth
2 cups Whole Milk
6 tablespoons Flour
1 cup Half-and-Half
Salt and Pepper, to taste
Sour Cream, room temperature, for serving

ingredients

How to make it, aka. INSTRUCTIONS:
Start by cutting one of the cauliflower heads into quarters, then cut out the core, discarding it and all the green parts. Repeat with the other cauliflower head.

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Roughly chop both cauliflower heads, and then chop and measure the other vegetables. I gave “measurement amounts” on my ingredients list because not all onions, carrots, and celery stalks are the same size. I used 1 onion  (=1.5 cups), 3 carrots (=2 cups), and 4 celery stalks (=1 cup). Also, 2 tablespoons of fabulous, freshly chopped, parsley.

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Melt 1/2 of the stick of butter in a large pot over medium heat, and toss in the onion. Cook the onion for about 3 minutes, until it becomes translucent.

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Add the carrots and celery…

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Give them a good stir, and let them cook for a few minutes.

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Now it’s time for the step that puts the word “Cauliflower” in the phrase “Cauliflower Soup”… Seriously though, add the cauliflower.

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And give your mixture a good stir… At this point, I realized that I had made a mistake; my pot didn’t seem big enough… So, I made a tough decision… and did something that you probably shouldn’t do… I poured my mixture into a larger pot.

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See, much larger… However, later I realized my original pot would have worked just fine, oh well. Now I know.

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Cover the pot and let the mixture cook on a low heat for 15 minutes.

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After 15 minutes, throw in the parsley…

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Then add the chicken broth, give the mixture a stir, and let it simmer for 10 minutes.

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Now, you need to make white sauce; so toss the remaining 1/2 stick of butter into a sauce pan over medium heat. Measure out 2 cups of whole milk in a bowl or large measuring cup.

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Add 6 tablespoons of flour to the whole milk…

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And whisk to mix the whole milk and flour together.

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Pour the whole milk/flour mixture into the pan with the melted butter.

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And whisk the mixture, it should start thickening, almost immediately.

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Now, add 1 cup of half-and-half to the white sauce, and whisk to mix.

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And, you guessed it; pour the white sauce into the soup mixture.

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Give the soup a stir and add salt and pepper to taste. (I like pepper in this soup; so I add a tiny little bit of salt, and a ton of pepper.) After a good mix, allow the soup to simmer for 30 minutes. This will allow the flavors to meld, and will help the soup thicken slightly.

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After 30 minutes your soup should be looking pretty fabulous. Almost good enough to eat! Actually, you could eat it at this point… But there are a few more steps.

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Now, very carefully, transfer approximately 4 cups of the soup into a blender and blend it…

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Then add it back to the soup pot. This makes the soup just a tad bit thicker, and I really like the texture that the blended mixture gives the soup. VARIATIONS: (1.) For a smoother and thicker soup you can blend the entire mixture. (2.) For a thinner soup, with big pieces of cauliflower, simply don’t blend anything at all.

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Now, let the mixture simmer for an additional 10 minutes. During this time you can make a couple grilled three-cheese sandwiches, like I do; grilled sourdough bread with Colby Jack cheese, white cheddar cheese, and grated parmesan cheese. Yum!

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Now, get out the bowls you will be serving your soup in. Add a dollop of room temperature sour cream to the bottom of each bowl.

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And ladle the soup on top of the sour cream.

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Stir gently to combine the soup and the sour cream and serve with warm rolls, biscuits, or grilled cheese sandwiches, like me.

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It’s creamy, and savory, and the cauliflower is soft, and chunky… chunky is a good thing, I promise… It’s amazing.

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Really, I love it! And I hope you do too.

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Cook Long and Prosper! Love, the Uncustomary Housewife

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