Friday, December 3, 2010

Cauliflower Soup

I'm borrowing this from Pioneer Woman. I haven't tried many of her recipes, but if all are as good as this one, then I'm game!

FYI, if you want some fresh, locally grown cauliflower, carrots and bok choy, you can order it through our CSA at

Cauliflower Soup
  • 1-2 heads cauliflower, chunked
  • 1 large carrot, peeled and diced
  • 2 stalks bok choy or celery, diced
  • 1 large onion, diced
  • 4 tablespoons butter or margarine
  • 2 tablepoons dried or fresh parsley
  • 2 quarts chicken broth
  • 4 (more) tablespoons butter
  • 2 cups whole milk
  • 6 tablespoons flour
  • 1 cup half-and-half
  1. In a large saucepan, melt the butter or margarine.
  2. Add the onion and stir until translucent.
  3. Add the carrots and bok choy. Stir for 2-3 minutes, until they start to soften.
  4. Add the cauliflower and stir together.
  5. Add the parsley and (again) stir.
  6. Cover, reduce heat to low, and let simmer for 15 minutes.
  7. Add 2 quarts of chicken broth. Increase heat to medium and bring to a boil. Then reduce heat to simmer.
  8. In a separate saucepan, melt 4 tablespoons butter.
  9. While that is melting, in a separate bowl, whisk together milk and flour. (I used my salad dressing mixer and it worked great! Just don't forget to relieve the pressure after mixing it; otherwise the lid pops off the top and across the room. It was pretty cool, but... back to the recipe)
  10. Add the milk/flour mixture to the melted butter, making a white sauce. Stir constantly while it thickens.
  11. Add half-and-half to the white sauce.
  12. Pour the white sauce into the cauliflower pan and stir until well combined.
  13. Let simmer for 15-20 minutes and enjoy!

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