I got a head of cauliflower in my organic box this past week and I was really excited so that I could try this recipe. Cauliflower is pretty bland and I usually fix it in an Indian curry but this soup is so flavorful! Here is the original recipe. I adapted it so that it wouldn’t be so high in calories and it was still exquisite. A perfect vegetarian supper but if you miss the meat, add crumbled bacon on top. We had this along with homemade buttery rolls.
Adapted from The Pioneer Woman
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1/2 medium onion, finely diced
- 1 carrot, diced
- 1 whole cauliflower head, roughly chopped
- 1 quart low-sodium chicken stock
- 3 tablespoons all-purpose flour
- 2 1/2 cups 1 percent milk
- 1/2 cup heavy whipping cream
- salt & pepper
- 2 tablespoons of fresh parsley, chopped
- 4-6 strips of bacon, cooked and chopped
In a large dutch oven, over medium heat, melt butter and add olive oil. Add the onion and cook for a few minutes, or until it starts to turn brown. Add the carrot and cook an additional couple of minutes. Add cauliflower and stir to combine. Cover and cook over very low heat for 15 minutes. After 15 minutes, pour in chicken stock. Bring to a boil, then reduce heat and allow to simmer.
In a medium saucepan, melt 2 tablespoons butter. Mix the flour with the milk and whisk to combine. Add flour-milk mixture slowly to the butter, whisking constantly. Remove from heat and stir in heavy cream. Add mixture to the simmering soup. Allow to simmer for 15 to 20 minutes. Check seasoning and add more salt or pepper if necessary. Right before serving, add chopped parsley and stir. Serve immediately and top with additional parsley and bacon if desired.