I have always been intrigued by cauliflower soup. Lately, it seems like I have seen a lot of recipes for it. And so, this week, I tried it. And I must say…I am a fan.
- 1/4 cup butter
- 1 chopped onion
- 2 chopped carrots
- 1 stalk chopped celery
- 2 whole roughly chopped cauliflower heads
- 2 tablespoons fresh or dried parsley (chopped)
- 2 quarts Low-sodium chicken broth
- 6 tablespoons all-purpose flour
- 2 cups milk
- 1 cup half-and-half
- 1/2 cup white wine
- 2 teaspoons salt
Toss cauliflower in 2 tablespoons of olive oil. Roast on a cookie sheet for 20-30 minutes in a 400 degree oven. Turn once or twice while roasting. They are ready when tender and browned.
In a large soup pot or dutch oven, heat 2 tablespoons of olive oil. 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 parsley and stir to combine.
Pour in chicken broth. Bring to a boil, then reduce heat and allow to simmer.
When cauliflower is roasted, add it to the mixture.
In a medium saucepan, melt 4 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 1 cup half-and-half. Add mixture to the simmering soup. Also add the wine. Allow to simmer for 15 to 20 minutes.
Let cool and then blend with a hand mixer, or with a blender.
Check seasoning and add more salt or pepper if necessary. Reheat if necessary. Add more broth for desired consistency.