Pioneer Woman’s Cauliflower Soup Recipe
Modified by Me
½ Stick of Butter (Give or Take)
¼ Onion, finely diced OR couple of shakes of minced onion
3 Carrots, (chopped fine in food processor)
2-3 Celery Stacks, finely diced
1 Head of Cauliflower
- I take cauliflower and cut it into 3-4 sections and wash each section.
- Then I finely dice one of those sections in the food processor (sometimes two of the sections; depending on time).
- The other sections I cut into small put recognizable pieces.
2T dried parsley
1 Quart of Chicken Broth
2 Cups of Whole Milk (or whatever you have)
3 T Flour
Salt and Pepper to Taste (I use no salt and lots of pepper)
Garnish (CRUCIAL TO RECIPE): Sour Cream and Shredded Cheese (Cheddar)
In large pot, melt 2T of butter. Add onion (if using fresh) and cook. Add carrots and celery and sauté. Add cauliflower, parsley, and splash of chicken broth. Cover and cook on low for 15 minutes until cauliflower is steamed and soft. Pour in rest of chicken broth, bring to a boil, and allow it to simmer.
In medium saucepan (not on heat), whisk together 1 cup of milk and 3 T of flour. Add 2 T of butter, put on heat and whisk until thick. Take off heat and stir in another cup of milk. Add mixture to simmering soup. Allow to simmer another 15 to 20 minutes. Season
Garnish and serve.