Cauliflower Soup

 Herte is a recipe for a nice hot soup to warm you up on a cold winter day.

INGREDIENTS:

½ cup butter, unsalted and divided

 ½ onion, diced well 

 1 celery stalk, cut into small slices 

 1 carrot, finely diced 

 1 large, or 2 small heads of cauliflower, diced roughly 

 8 cups chicken broth, or vegetable broth 

 1 cup half and half 

 2 cups milk 

 3 tsp Salt &Pepper to taste

 6 tbsp of Flour ( or you can use cornstarch) 

 1 very large cup of sour cream

DIRECTIONS:

Melt 4 tbsp of butter in a soup pot Add the diced onion and cook until the onion begins to brown.

Add in the carrots and celery, cook for an additional 5 minutes.

Add in the cauliflower and the parsley.

Stir to combine all.

Simmer for 15 minutes, stirring frequently Add in the broth and bring to a fell boil, reduce heat and allow to simmer.

In another saucepan, melt 4 tbsp of butter. Mix the flour with the milk and whisk to break apart any lumps. Add the flour mixture slowly to the melted butter, whisking constantly.

Remove from the heat and stir in 1 cup of half and half Add this mixture to the soup pot with the broth Simmer for about 15 minutes.

Test to see if more seasoning is needed Before serving, use a medium sized mixing bowl and place the sour cream into it. Add two ladles of hot soup broth and stir to combine, Pour into the large pot and stir well.

Don't Sweat The Technique:

This soup works well serving sandwiches or Chef’s salad. It can be served with garlic cheese sticks or bread. Any number of fall vegetables can be added to this soup to make it a more filling meal. I like to sneak in some chopped spinach and not tell anyone. Why not let them think it is parsley? I chop it small enough so they would not know.

ENJOY!