Cauliflower Soup

pic from The Pioneer Woman blog

I have been getting cauliflower in my CSA box lately. Now, I like cauliflower but quite frankly I have no idea what to do with it. So when my friend posted a recipe from The Pioneer Woman about Cauliflower Soup I was intrigued immediately.

But me being me- I can't leave anything alone. So I switched up the recipe as I really don't like cream based soups. I feel sick after eating them and so it's just not worth it anymore. I linked the original recipe up above and I'm posting my recipe that I did below.

Here you go!

Ingredients

• 6 Tablespoons of Butter, Divided
• ½ whole Onion, Finely Diced - I ran out of onions and used 1/2 cup of finely diced shallots instead. Worked great!
• 2 whole Carrots Finely Diced
• 2 stalks Celery Finely Diced
• 1 bunch of Red Swiss Chard, washed thoroughly and chopped. Separate the greens from the red stalks.
• 1 whole (to 2 Whole) Cauliflower Heads (roughly Chopped)
• 2 Tablespoons Parsley chopped
• 2 quarts Low-sodium Chicken Broth Or Stock
• 1 lb baby potatoes, scrubbed and quartered
• 6 Tablespoons All-purpose Flour
• 1 Cup Milk / 1 Cup Almond Milk (that's all I had on hand!)
• 2 teaspoons To 4 Teaspoons Salt, To Taste
• 1 cup (heaping) Sour Cream, Room Temperature

Instructions

In a large soup pot or dutch oven, melt 2 tablespoons butter. Add the onion/shallots and cook for a few minutes, or until it starts to turn brown.

Add the carrots, celery, swiss chard stalks and cook an additional couple of minutes. Add cauliflower, red chard's leafy greens and parsley and stir to combine.

Cover and cook over very low heat for 15 minutes. After 15 minutes, pour in chicken stock or broth. Bring to a boil, add the potatoes, then reduce heat and allow to simmer.

In a medium saucepan, melt 4 tablespoons butter.

In another bowl mix the flour with the milk and whisk to combine. Add flour-milk mixture slowly to the butter, whisking constantly until thickened (about 3 -5 minutes).

Add mixture to the simmering soup. Allow to simmer for 15 to 20 minutes. Check seasoning and add more salt or pepper if necessary.

Just before serving, place the sour cream in a serving bowl or soup tureen. Add two to three ladles of hot soup into the tureen and stir to combine with the sour cream. Pour in remaining soup and stir.

Serve immediately.

Finished Soup!

 Enjoy!