Ingredients
½ cup butter, unsalted and divided
½ onion, diced well
1 celery stalk, cut into small slices
1 carrot, finely diced
1 large, or 2 small heads of cauliflower, diced roughly
8 cups chicken broth, or vegetable broth
1 cup half and half
2 cups milk
3 tsp salt
Pepper to taste
6 tbsp of flour ( or you can use cornstarch)
1 very large cup of sour cream
.
Instructions
Melt 4 tbsp of butter in a soup pot
Add the diced onion and cook until the onion begins to brown
Add in the carrots and celery, cook for an additional 5 minutes
Add in the cauliflower and the parsley
Stir to combine all
Simmer for 15 minutes, stirring frequently
Add in the broth and bring to a fell boil, reduce heat and allow to simmer
In another saucepan, melt 4 tbsp of butter
Mix the flour with the milk and whisk to break apart any lumps
Add the flour mixture slowly to the melted butter, whisking constantly
Remove from the heat and stir in 1 cup of half and half
Add this mixture to the soup pot with the broth
Simmer for about 15 minutes
Test to see if more seasoning is needed
Before serving, use a medium sized mixing bowl and place the sour cream into it.
Add two ladles of hot soup broth and stir to combine,
Pour into the large pot and stir well.
