Growing up, my mother had her share of stand-by recipes. We were (and to this day some of us still are) a family of picky eaters. Tomato soup, spaghetti and minced meat, home-made pizza, tacos, and cauliflower soup were all things that we’d all eat. Whenever I eat either of those things, I am transported back to my childhood. This is not my mother’s recipe, but it is still pretty tasty.
Next time I would probably cut down a bit on the butter. I actually also switched the cup of half-half with whole milk.
Also, while it technically does freeze and reheat okay – since it is chock filled with dairy, it doesn’t look that nice. Make this to eat it once it is done – not as a freezer meal.
113 g butter
1/2 onion, diced
1 carrot, diced
1 stalk celery, diced
1 cauliflower head, chopped
2 tbsp dried parsley
2 liters vegetable stock
6 tbsp all-purpose flour
700 ml whole milk
Salt to taste
To serve: 237 ml sour cream.
- Melt 4 tbsp butter in a large pot.
- Add the onion to cook for a few minutes.
- Add the diced carrot pieces and the celery pieces and cook for a few more minutes.
- Add the cauliflower and the parsley and combine.
- Cover the pot and cook for 15 minutes on low heat.
- Pour in the stock, and bring to a boil.
- Reduce heat and let it simmer.
- Melt 4 tbsp butter in another pan.
- Whisk the flour and milk together in a bowl.
- Add the flour and milk to the butter, while whisking.
- Add this mixture to the vegetable soup.
- Let it simmer for 15-20 minutes.
- Taste and season.
- Place the sour cream in the bottom of the serving bowl and add the soup gradually to the bowl, while stirring to combine.