Cauliflower Soup Pioneer Woman Recipe
In this blog, I will share with you a cauliflower soup pioneer woman that is extremely delicious. Do you love the delicious
Ingredients
- 1 stick Butter, Divided
- 1/2 whole Onion, Finely Diced
- 1 whole Carrot Finely Diced
- 1 stalk Celery, Finely Diced
- 1 whole (to 2 Whole) Cauliflower Heads, Roughly Chopped
- 2 tablespoons Fresh Or Dried Parsley, Chopped
- 2 qt. Low-sodium Chicken Broth Or Stock
- 6 tablespoons All-purpose Flour
- 2 c. Whole Milk
- 1 c. Half-and-half
- 2 tablespoons To 4 Teaspoons Salt, To Taste
- 1 c. (heaping) Sour Cream, Room Temperature
Instructions
- Melt 4 tablespoons of butter in a large soup pot or dutch oven. After adding the onion, continue to cook it until it begins to brown.
- After the celery and carrots have been added, cook for a few minutes more. Stir together the cauliflower and parsley.
- Cook for 15 minutes on very low heat, covered. Fill the pot with chicken stock or broth after 15 minutes. Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes.
- Melt 4 tablespoons butter in a medium saucepan. In a mixing bowl, combine the flour with the milk. Continue whisking the butter while adding the flour-milk mixture.
- Stir in 1 cup half-and-half after removing from heat. Stir mixture into simmering soup. Cook for 15 to 20 minutes on low heat. Adjust seasoning if necessary by adding more salt or pepper.
- Put the sour cream into a soup tureen or serving bowl just before serving. Combine two to three ladles of hot soup with the sour cream in the tureen. Add the remainder of the soup and stir well.