Cauliflower soupSubmitted by: KAIT1989
8 Tbsp Maragarine
1/2 whole Onion, Finely Diced
1 whole Carrot Finely Diced
1 stalk Celery, Finely Diced
1 whole Cauliflower Heads (roughly Chopped)
3 Teaspoons Dried Parsley
6 cups Low-sodium Chicken Broth Or Stock
6 Tablespoons All-purpose Flour
2 cup skim milk
1 cup Whipping Cream
1 cup Sour Cream, Room Temperature
Add the carrots and celery and cook an additional couple of minutes. Add cauliflower and parsley and stir to combine.
Cover and cook over very low heat for 15 minutes. After 15 minutes, pour in chicken stock or broth. Bring to a boil, then reduce heat and allow to simmer.
In a medium saucepan, melt 4 tablespoons butter. Mix the flour with the milk and whisk to combine. Add flour-milk mixture slowly to the butter, whisking constantly.
Remove from heat and stir in 1 cup half-and-half. Add mixture to the simmering soup. Allow to simmer for 15 to 20 minutes. Check seasoning and add more salt or pepper if necessary.
Just before serving, place the sour cream in a serving bowl or soup tureen. Add two to three ladles of hot soup into the tureen and stir to combine with the sour cream. Pour in remaining soup and stir.
Serving Size: 1.5 cup equals a serving
Number of Servings: 10
Recipe submitted by SparkPeople user KAIT1989.