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Cauliflower Soup
This soup is made up of perfectly tender vegetables and cauliflower that melts in your mouth.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings
Ingredients
- 6 tablespoons butter divided
- 1 cup chopped onion
- ½ cup chopped carrot
- ½ cup chopped celery
- 1 large head cauliflower chopped into pieces
- 1 tablespoon chopped fresh parsley or 1 teaspoon dried
- 1 quart chicken or vegetable broth see note
- 3 tablespoons all-purpose flour see note for gluten free variation
- 1 ¼ cups whole milk
- 1 teaspoon salt
- sour cream for serving, optional
Instructions
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In large saucepan, melt 4 tablespoons butter over medium heat. Add the chopped onions and cook for 2 to 3 minutes until onion begins to soften. Add chopped carrots, celery, cauliflower, and parsley. Cover pan and cook for 15 minutes.
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Then add 1 quart broth and leave the lid off to simmer on medium heat until cauliflower is perfectly tender (it melts in your mouth), but not mushy, 5 to 10 minutes.
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Meanwhile, in a separate small pan melt 2 tablespoons butter. Add 3 tablespoons flour and whisk for 1-2 minutes until starts to bubble and slightly brown. Slowly pour in milk and whisk well until there are no lumps. Add salt and continue to whisk until the sauce thickens slightly and begins to bubble.
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Once the cauliflower is perfectly tender, stir in the white sauce to the soup and let it simmer together for a few minutes.
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Serve soup hot, adding a dollop of sour cream to individual bowls, if desired.
Recipe Notes
1. In place of the chicken stock you can substitute 4 cups of water plus 2 teaspoons this chicken bouillon substitute.
2. I haven’t tried it, but I’m sure this recipe would transfer very easily to be gluten free by using a gluten free flour blend in place of the all-purpose flour. You could even experiment by thickening it with cornstarch.