Here’s another recipe I made last week during my winter cooking burst – Cauliflower Soup. It’s easily one of the fastest soups I’ve made, just about an hour start to finish. I like for my soups to be more hearty than brothy most times, and this one was perfect. And it just so happens we had a crazy night filled with high winds and thunderstorms that night, a perfect soup night!
adapted from Zoom Yummy
• 1 head of cauliflower (I was tempted to use 2, but this was enough)
• 2 carrots
• 1 large yellow onion
• 3 Tbsp unsalted butter
• 6 C chicken (or vegetable) stock
• 4 Tbsp all-purpose flour
• 3 C milk
• 1/4 C sour cream (I used light)
• 2 bay leaves
• 2 tsp parsley
• 1/4 tsp course black pepper
• salt to taste
Finely chop the onion and carrots, then set aside. Half the head of cauliflower and remove the florets, then cut them into smaller pieces. About the size of the top half of your thumb. Place all the cauliflower into a separate bowl. Melt 2 Tbsp unsalted butter in a large soup pot. Add the chopped onions and carrots and allow to cook for 5 minutes. Next comes the cauliflower and stock, as well as the bay leaves, parsley, and black pepper. Stir to combine, then cover and bring to a boil over medium heat. Once at a boil reduce heat to a simmer for 25-30 minutes.
Meanwhile, whisk the flour and milk together in a bowl. In a medium saucepan melt 1 Tbsp butter, then add your mixture. Bring to a boil over medium heat, whisking constantly. Once it boils, remove from the heat and continue to whisk for a few more minutes as it sets. Add the white sauce to your soup pot and combine before allowing it to simmer for 5 more minutes. Remove from the heat and add sour cream. Salt to taste.
Note: I think it would be tasty to add a cup of shredded cheddar to the milk and flour mixture once it’s thickened and removed from the heat. Melt it all together before adding it to the soup. Next time!