Name: Cauliflower Soup
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 3 servings
Ingredients: 1/2 cup salted butter divided; 1 count Onion medium, finely chopped; 1 count Carrot finely chopped; 1 count celery stalk finely chopped; 1 head Cauliflower cut into 1 inch pieces; 2 tbsp parsley chopped, fresh or dried; 6 tbsp all purpose flour; 2 cup Whole Milk; 1 cup Half and Half; 2 leaf bay leaves; 1 tsp Kosher salt plus more to taste; 1/2 tsp Black Pepper plus more to taste; 1 cup Sour Cream to serve

Cooking Instructions

1
Cook the onion
In a large soup pot or Dutch oven, melt 4 tablespoons of the butter over medium high heat. Add the onion and cook for four to five minutes, stirring occasionally, until it starts to turn brown.
Tip: Let the onion sit for short moments between stirs so it can develop light color and sweetness.
Cleanup: Wipe any splatters from around the stove with a damp cloth to keep the area tidy.
2
Add the vegetables and cauliflower
Add the carrot and celery to the pot and cook for about two minutes more. Stir in the cauliflower and parsley until everything is combined. Cover the pot and cook over low heat for fifteen minutes, stirring once or twice.
Tip: Cut the cauliflower into evenly sized pieces so it cooks at the same rate.
Cleanup: Gather vegetable peels and scraps into a small bowl or compost bin to reduce mess on the counter.
3
Add the broth
Pour in the chicken stock or broth. Bring the mixture to a boil, then reduce the heat to medium low and let it simmer for about ten minutes.
Tip: Use low sodium broth so you can better control the salt level at the end.
Cleanup: Rinse the empty broth container before recycling so it does not leave residue.
4
Make the white sauce
In a medium saucepan, melt the remaining 4 tablespoons butter over medium low heat. In a medium bowl, whisk together the flour and milk until smooth. Slowly pour this mixture into the melted butter while whisking constantly. Cook for about five minutes until thickened.
Tip: Whisk continuously to prevent lumps and keep the sauce smooth.
Cleanup: Soak the whisk and bowl in warm water after use so the flour mixture does not harden.
5
Combine with the soup
Remove the white sauce from the heat and stir in the half and half. Add this mixture to the simmering soup and stir to combine. Add one or two bay leaves and season with the salt and pepper. Simmer for fifteen to twenty minutes, tasting and adjusting seasoning as needed.
Tip: If you prefer a thicker texture, let the soup simmer a bit longer to reduce slightly.
Cleanup: Remember to remove and discard the bay leaves before serving to avoid any sharp bites.
6
Finish with sour cream
Just before serving, place the sour cream in a serving bowl or soup tureen. Add two to three ladles of hot soup and stir until smooth. Pour in the remaining soup and stir to combine, or ladle the soup into individual bowls and top each with a spoonful of sour cream.
Tip: Tempering the sour cream with hot soup helps keep the mixture smooth and prevents curdling.
Cleanup: Allow leftover soup to cool slightly before transferring to airtight containers for storage.

Cauliflower Soup

Ingredients

Cooking Instructions

Cook the onion

Add the vegetables and cauliflower

Add the broth

Make the white sauce

Combine with the soup

Finish with sour cream

Make dinner one less decision.