Cauliflower Soup

IMG_2976

Fall means soup. I don’t know if you realized it but that’s the exact definition as defined in the Webster English Dictionary. Just trust me on this one, no need to really look this fact up.

Since I’ve been holding off diving into the world of fall/winter squash, I decided to make cauliflower soup as my first warmth-in-a-bowl recipe of the season. While there’s nothing like a big bowl of baked potato soup, sometimes you just need something a little more nutritious (but let’s not kid ourselves here, that won’t stop me from adding crispy bacon and a handful of gouda cheese).

Stay tuned for a flurry of butternut squash, sweet potato and pumpkin recipes!

Long live soup!

Ingredients

1 stick Butter, Divided
1/2 whole Onion, Finely Diced
1 whole Carrot Finely Diced
1 stalk Celery, Finely Diced
1 whole Cauliflower Head (roughly Chopped)
2 Tablespoons Fresh Or Dried Parsley, Chopped
2 quarts Low-sodium Chicken Broth Or Stock
6 Tablespoons All-purpose Flour
1 cup Half-and-half (can substitue milk or more chicken broth)
Salt & Pepper, To Taste
Bacon and Cheese for topping (optional)

**Note: The original recipe from the Pioneer Woman also called for 2c of whole milk, which I left out altogether. It seemed like too much liquid for me. When making soup always add liquid slowly until you get the thickness you like**

Preparation Instructions

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 turn brown.

IMG_2960

Add the carrots and celery and cook an additional couple of minutes. Add cauliflower and parsley and stir to combine.

IMG_2962

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.

   IMG_2966

In a medium saucepan, melt 4 tablespoons butter. Add the flour and make a roux. Add half and half slowly, whisking constantly.

IMG_2963 IMG_2964 IMG_2965

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.

IMG_2967

For a smoother consistency, puree soup by either transferring it into a blender or using an immersion blender.

 IMG_2974

Serve immediately with desired toppings (bacon, cheese, sour cream, chives, etc).

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s