Brought to us by Jessica
1 stick butter
1/2 onion, finely diced
1 carrot finely diced
1 celery stalk finely diced
1 to 2 heads cauliflower, roughly chopped
2 tablespoons chopped fresh or dried parsley
2 quarts low sodioum chicken broth or stock
2 cups whole milk
6 tablespoons flour
1 cup half & half
2 to 4 teaspoons salt, to taste
1 generous cup sour cream, at room temperature
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In a large soup pot or dutch oven, melt 4 tablesppons 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/broth. Bring to a boil, then reduce heat and allow it to simmer.
In a medium saucepan, melt 4 tablespoons butter. Mix the flour with the milk and whisk to combine. Slowly add the flour and milk mixture to the saucepan, whisking constantly. Remove from heat and stir in 1 cup half and half. Add this mixture to the simmering soup. Allow to simmer for 15 to 20 minutes. Check the seasoning and add more salt or pepper as necessary.
Just before serving, place the sour cream in a serving bowl or soup tureen. Add two to three ladles of hot soup in the tureen and stir to combine with the sour cream. Pour in remaining soup and stir, serve immediately.
Source: The Pioneer Woman
1/4 cup water
