Categories: Soup
Ingredients
- 1 stick butter
- 1/2 onion, finely diced
- 1 carrot, finely diced
- 1 celery stalk, finely diced
- 1 cauliflower head, cored and roughly chopped
- 2 tbsp finely minced fresh parsley
- 2 quarts chicken broth or stock
- 6 tbsp flour
- 2 cups whole milk
- 1 cup half-and-half
- 1-2 tsp salt
- Black pepper to taste
- 1 heaping cup sour cream, at room temp
- Crust bread, for serving
Directions
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Melt 1/2 stick butter in a heavy pot over medium heat, then add the onion and cook until translucent, about 3 minutes. Add the carrot and celery, then stir and cook for a couple more minutes.
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Throw in the cauliflower, then stir it around, cover, and cook over very low heat for 15 minutes. Add the minced parsley. Then add the chicken broth and simmer 10 minutes.
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Meantime, make a simple white sauce: Melt the remaining 1/2 stick butter in a medium saucepan over medium heat, then whisk in the flour. Cook for a couple of minutes, then pour in the milk, whisking to combine. Remove the white sauce from the heat and pour in the half-and-half. Then pour this creamy mixture into the pot.
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Add 1 tsp salt and pepper to taste, and allow the soup to simmer for another 20-30 minutes. The soup will thicken slightly but shouldn’t be overly thick. Add more salt if needed.
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To serve the soup, place the room temp sour cream in the bottom of a soup tureen. Then add the whole pot of hot soup to the tureen. Stir gently to combine, then serve immediately with warm rolls.