Cauliflower soup

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.  

Pioneer Woman’s Cauliflower Soup


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.

How to…

  1. Melt 4 tbsp butter in a large pot.
  2. Add the onion to cook for a few minutes.
  3. Add the diced carrot pieces and the celery pieces and cook for a few more minutes.
  4. Add the cauliflower and the parsley and combine.
  5. Cover the pot and cook for 15 minutes on low heat.
  6. Pour in the stock, and bring to a boil.
  7. Reduce heat and let it simmer.
  8. Melt 4 tbsp butter in another pan.
  9. Whisk the flour and milk together in a bowl.
  10. Add the flour and milk to the butter, while whisking.
  11. Add this mixture to the vegetable soup.
  12. Let it simmer for 15-20 minutes.
  13. Taste and season.
  14. Place the sour cream in the bottom of the serving bowl and add the soup gradually to the bowl, while stirring to combine.
  15. Serve.

By Anne

Anne is a librarian by day. By night, she reads. She knits. She watches movies and television shows. She enjoys board games. And posting on royal related forums.

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