High in fat and loaded with veggies is pretty much a recipe for my happiness, and this soup recipe from Pioneer Woman fits the bill. A warming, filling soup for the winter, this cauliflower soups also makes a pretty presentation for company, and perhaps even for a holiday meal. Serve it with crusty bread and you've got a meal on your hands.
1 Stick of butter divided in half
1/2 onion, minced
1 carrot, minced
1 stalk of celery, minced
1 head of cauliflower, roughly chopped
2 tbsp parsley
8 cups chicken or veggie stock
6 tbsp flour
2 cups milk
1 cup half and half
2-4 tsp salt, depending on your taste
1 cup full-fat sour cream
Melt 4 tbsp of butter in a pan and saute your onions, carrot and celery (or Mirepoix, as the French would call it). Cook until they start to brown and then add the cauliflower and parsley, cover and cook a for 15 minutes or so over very low heat. Pour in the stock and then allow to simmer while you make the milk mixture. In a separate pan, melt the remain 4 tbsp of butter and add the flour to it, making a roux. Stir in the room temperature 2 cups of milk and whisk until there are no lumps. Remove the milk mixture from the heat and stir in the half and half. Slowly add the milk mixture to the simmering cauliflower and broth and allow to simmer for 20 minutes more. Taste and add salt as needed.
Before serving, put a dollop of sour cream in the bottom of each bowl before filling it with soup. Enjoy!
Do you ever make soups in the winter?