Cauliflower Soup
- 1 stick Butter, Divided
- ½ 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 quarts Low-sodium Chicken Broth Or Stock
- 6 Tablespoons All-purpose Flour
- 2 cups Whole Milk
- 1 cup Half-and-half
- 2 teaspoons To 4 Teaspoons Salt, To Taste
- 1 cup (heaping) Sour Cream, Room Temperature
- Produce
- Carrot, whole (1)
- Celery (1 stalk)
- Onion, whole (1/2)
- Parsley, Fresh Or Dried (2 Tablespoons)
- Canned Goods
- Chicken broth or stock, Low-sodium (2 quarts)
- Cooking & Baking
- All-purpose flour (6 Tablespoons)
- Salt (2 teaspoons)
- Dairy
- Butter (1 stick)
- Half-and-half (1 cup)
- Sour cream, heaping (1 cup)
- Whole milk (2 cups)
- Other
- 1 whole (to 2 Whole) Cauliflower Heads (roughly Chopped)
Preparation
Read recipe preparation on thepioneerwoman.com
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Recipe Stats
Published January 5, 2009 (4 years ago).
183 people saved this recipe.
