so winter sucks and i hate it. i’m not even going to pretend that i don’t. it’s cold, i always have to wear socks and coats, my feet and hands are always cold, and that means erik is always whining when i press my feet on him. it’s been relatively mild here last week, but it’s gotten in the 10s again so that means it’s time to reinstitute easy soups. there’s no meat in this one and you can swap out the chicken stock for vegetable stock if you’d like.
recipe is from Pioneer Woman
I’ve included her measurements, etc., but you know I didn’t do it exactly how she did.
1 stick butter (I did not use this much butter considering it was just myself and erik who ate this soup)
1/2 onion, finely diced (i probably did use this much onion though. i like onion. so what?)
1 carrot, finely diced (yeah 1 carrot sounds right)
1 celery stalk, finely diced
1 to 2 heads cauliflower, roughly chopped (i used 1 smallish head)
2 tablespoons chopped fresh or dried parsley
2 qts chicken broth or stock
2 cups whole milk (i use 2 % it works just fine, again, if youre cutting this recipe down, not so much milk and flour and half and half)
6 tablespoons flour
1 cup half & half
2 to 4 teaspoons salt, to taste
1 generous cup sour cream, at room temperature
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. Add the carrots and celery and cook an addition couple of minutes. Add cauliflower and parsley and stir to combine. 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.In a medium saucepan, melt 4 tablespoons butter. Mix the flour with the milk and whisk to combine. Add flour-milk mixture slowly to the butter, whisking constantly. Remove from heat and stir in 1 cup half & 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.Just before serving, place the sour cream in a serving bowl or soup tureen. Add two to three ladles of hot soup into the tureen and stir to combine with the sour cream. Pour in remaining soup and stir.
*i really, btw, like this sour cream in creamy soups idea. if you’re not at all concerned about the meat thing, this is good with cooked, crumbled bacon. we topped it with a little shredded cheddar and some chopped green onions. “yum yum” as the weird ass cashier from Valley Market likes to say … (that’s a whole other story altogether) …