Cream of Cauliflower Soup Recipe

Cream of cauliflower soup recipe will create an elegant soup from what is otherwise considered a humble vegetable. This is a simple to make recipe that is full of flavor, and when you use a good chicken stock like the one found on the soup stock page you cannot go wrong.

Cream of cauliflower soup recipe will create an elegant soup from what is otherwise considered a humble vegetable. This is a simple to make recipe that is full of flavor, and when you use a good chicken stock like the one found on the soup stock page you cannot go wrong.

Cauliflower may be one of the most misunderstood vegetables of our day, but there are many ways to prepare it that will bring out its uniqueness in many recipes. It can be boiled and mashed to resemble potatoes, drizzled with olive oil, or sprinkled with curry. It can be roasted in a pan or added raw to salads. However, you may not find a more delicious way to prepare it as can be found in this cream of cauliflower soup recipe.

After you have all the ingredients ready, you may decide to cream the entire mixture for an amazingly creamy bowl of soup. Just be sure that you do this carefully using an immersion blender or a half filled blender with the lid on tight. This hot mixture can cause a serious burn if you are not careful and that would take away from the pleasure of its creation.

1/4 cup (1/2 stick) butter plus 6 oz of butter

2 medium onions (chopped)

2 medium carrots (grated)

2 stalks celery (sliced)

2 garlic cloves (minced)

1 medium head cauliflower (chopped)

5 cups chicken stock

1/4 cup fresh parsley (minced)

1/2 tsp dried basil

1/2 tsp tarragon

6 tbsp flour (all purpose)

1 cup milk

1/2 cup heavy cream

1/4 cup sour cream

salt and pepper to taste

DIRECTIONS

1.Melt 1/4 cup of butter in a large sauce pan over low heat. Add onions, carrots, celery, and garlic cook for about 6 minutes until softened.

2. Add cauliflower, stock, parsley, salt and pepper, and bassil. Bring to a boil then reduce heat and simmer, covered,for 30 minutes until vegetables are tender.

3. In another sauce pan melt remaining butter (6oz) over low heat and add flour and stir until smooth. Gradually stir in milk and cream, bring to boil cook, stirring, until thickened, about 2 minutes.

4. Add cream sauce to pot and cook for 10 minutes, stirring or until soup is thickened. Remove from heat and stir in sour cream and serve.

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