I originally made this over a year ago, made it for the lunch after Andrew's baptism last January, and made it last night. I think I've made it one other time but I can't remember. It's so good. It's a Pioneer Woman Recipe. Of course, it's good! I would love to say that my house has a cozy fire and I'm nestled up next to it with my boys and it's starting to snow outside...that would be perfect weather for this soup, but no...we did have a cold front, but it lasted a couple hours...that's South Texas for you...San Antonio is hot, but for now it's home, so I will make it the best home I can for my boys and me!
Back to the soup, it's incredibly easy and rather healthy. I don't put near as much flour in mine. I don't like a thick cream soup too much. If you don't think you like cauliflower, you have to try this. It's amazing, heavenly and you'll make it again and again and again! I used a bag of frozen cauliflower this time and it worked wonderfully. I highly recommend this for your winter menus!!!
Preparation InstructionsIn 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.