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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This soup serves 6-8 people, but I suggest doubling the recipe, I could eat the whole thing myself, it's so delicious!! You can also make this with brocolli. Add in some cooked cubed potatoes also if desired. You will love this soup! Ingredients:
1 large onion, extra large, chopped |
3 medium carrots, coarsley chopped (can use more) |
2 -3 celery ribs, sliced |
1 tablespoon minced fresh garlic (to taste) |
1/3 cup butter, plus |
6 tablespoons butter, divided |
1 head cauliflower (cut into small florets or chopped) |
5 cups chicken broth |
3 tablespoons fresh parsley, finely chopped |
salt and pepper |
1/4 teaspoon dried basil |
1/4 teaspoon dried tarragon (optional but good to use) |
6 tablespoons flour |
1 cup full-fat whole milk or 1 cup half-and-half cream |
1/2 cup whipping cream |
1/4-1/3 cup grated parmesan cheese |
3 tablespoons sour cream |
Directions:
1. In a Dutch oven, saute onions, carrots, celery and garlic in 1/3 cup butter (can use less butter if desired) until tender (about 5 minutes).
2. Add in cauliflower, broth, parsley, salt, pepper, basil and tarragon (if using).
3. Cover and simmer for about 25-30 minutes, or until cauliflower is firm-tender.
4. Meanwhile in a saucepan, melt remaining 6 tablespoons butter.
5. Whisk in flour until smooth.
6. Gradually add/whisk in milk or half and half cream, whipping cream and the broth/cauliflower mixture; bring to a boil and cook stirring for about 2 minutes,or until thickened.
7. Add in Parmesan cheese; mix to combine.
8. Remove from heat and add/stir in the sour cream.
9. DELICIOUS!
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