Cauliflower Soup

Recently, I found myself with an excess of cauliflower.  Have you ever really looked at a head of cauliflower.  It's really a beautiful vegetable.

Making soup is the perfect solution to using up excess produce and I'm happy to say this has become one of my favorite soups.

I've eaten this soup for dinner, I've eaten it for lunch, and I've even eaten it for breakfast! Soup is a surprisingly satisfying mid-morning breakfast served with a piece of buttered multi-grain toast. Hey - don't knock it 'til you try it!

And don't be surprised if you see a few more soup recipes here in the future. I've got some good ones to share with you.  

Cauliflower Soup

adapted from Ree Drummond at Pioneer Woman Cooks

1 stick Butter, Divided
1/2 whole Onion, Finely Diced
1 whole Carrot Finely Diced
1 stalk Celery, Finely Diced
1 whole (to 2 Whole) Cauliflower Heads (roughly Chopped)
2 Tablespoons Fresh Parsley (chopped)
2 quarts Low-sodium Chicken Broth Or Stock
6 Tablespoons All-purpose Flour or gluten free flour

1/4 to 1/2 teaspoon red cayenne pepper, to taste
1/2 cup heavy cream or half and half, or more if desired
2 Teaspoons Salt, or to taste
1/2 cup sour cream, room temperature (optional)

Shredded cheese for garnish (also optional)

In a large soup pot or dutch oven, melt 4 tablespoons butter. Add the onion and cook for a few minutes, or until it starts to turn brown.

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. Whisk in the flour and cook about one minute. Add the milk and half and half and whisk to combine. Add mixture to the simmering soup and allow to simmer for 15 to 20 minutes. Check seasoning and add more salt or pepper if necessary. Blend with a stick blender to desired consistency.

Optional additions: 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.

Or sprinkle some grated cheese or croutons on top.

Serve immediately, for breakfast even!