Cauliflower Soup
I have an amazing sister-in-law, Lisa. She inspires me in so many ways. And to top it off, she's an excellent cook. This is a recipe that I've adapted from one that she shared on her blog Finer Things Club where she wrote "I dream about this soup on dreary days. I know once you try it, you will too." And she was right. I do. I dream about it a lot...and I make it a lot. And my family doesn't mind because they love it a lot. It is comfort food in its purest form.
I've been waiting for quite a while to post this recipe until I came up with the pressure cooker method for cooking it. I'll include both the pressure cooker method and the regular stove top method here, but I love that the p/c method seriously takes minutes. Either way, it's such an easy soup and tastes delicious. We've had a lot of cold, dreary cold, winter days. Why not enjoy a bowl of this for dinner tonight?
INGREDIENTS:
1/4 Cup + 2 Tbsp. butter, divided
1 onion, diced
1 carrot, diced
1 stalk celery, diced
1 large head of cauliflower, chopped in pieces
1 tablespoon of parsley, fresh or 1 tsp. dried
1 Quart chicken broth (or use vegetable broth)
3 Tablespoons flour (or 1-1/2 Tbsp. cornstarch)
1-1/4 cups of whole milk
1 teaspoons of salt
Sour Cream
DIRECTIONS:
Melt 1/4 cup butter in a pressure cooker over medium heat (or use the saute' setting for electric cookers). Add the diced onion and stir for 2 to 3 minutes over medium heat until onion starts to soften. Add chopped carrot and celery and cook about 5 minutes or until veggies are almost tender. Then add the cauliflower pieces, parsley and 1 Quart of chicken broth. Lock pressure cooker lid and bring to Low Pressure and cook for 3 minutes. Meanwhile, in a separate pan on the stove melt 2 Tbsp. butter. Then add 3 Tbsp. flour until a soft paste is formed and stir with a whisk for a minute or two until mixture is bubbly. Slowly pour in 1-1/4 Cups milk and whisk well. Heat mixture until thick and then add 1 tsp. salt to make a white sauce. When pressure cooker time is up, let the pressure release naturally for about 5 minutes and then do a quick release. Add the white sauce to the pressure cooker and let it incorporate and simmer for a few minutes. Serve the soup hot, adding a dollop of sour cream to individual bowls, if desired. Serve with a fresh roll or slice of homemade bread.
Recipe Source: healthyfamilycookin.blogspot.com
Cauliflower Soup
Printable Recipe
INGREDIENTS:
1/4 Cup + 2 Tbsp. butter, divided
1 onion, diced
1 carrot, diced
1 stalk celery, diced
1 large head of cauliflower, chopped in pieces
1 tablespoon of parsley, fresh or 1 tsp. dried
1 Quart chicken broth (or use vegetable broth)
3 Tablespoons flour (or 1-1/2 Tbsp. cornstarch)
1-1/4 cups of whole milk
1 teaspoons of salt
Sour Cream
DIRECTIONS:
Melt 1/4 cup butter in a large saucepan. Add the diced onion and stir for 2 to 3 minutes over medium heat until onion starts to soften. Add chopped carrot and celery. Then add the cauliflower pieces and parsley. Cover and cook for 15 minutes. Then add 1 Quart of chicken broth and let it simmer over medium heat. You want the cauliflower to be melt in your mouth tender. In a separate pan melt 2 Tbsp. butter. Then add 3 Tbsp. flour until a soft paste is formed and stir with a whisk for a minute or two until mixture is bubbly. Slowly pour in 1-1/4 Cups milk and whisk well. Heat mixture until thick and then add 1 tsp. salt to make a white sauce. Once the cauliflower has reached that melt in your mouth point, add the white sauce to the soup pan. Let it incorporate and simmer for a few minutes and then serve hot. Add a dollop of sour cream to individual bowls, if desired. Serve with a fresh roll or slice of homemade bread.
Recipe Source: Adapted slightly from Finer Things Club
This week I'll be linking to some of these link parties.
I've been waiting for quite a while to post this recipe until I came up with the pressure cooker method for cooking it. I'll include both the pressure cooker method and the regular stove top method here, but I love that the p/c method seriously takes minutes. Either way, it's such an easy soup and tastes delicious. We've had a lot of cold, dreary cold, winter days. Why not enjoy a bowl of this for dinner tonight?
Pressure Cooker Cauliflower Soup
Printable RecipeINGREDIENTS:
1/4 Cup + 2 Tbsp. butter, divided
1 onion, diced
1 carrot, diced
1 stalk celery, diced
1 large head of cauliflower, chopped in pieces
1 tablespoon of parsley, fresh or 1 tsp. dried
1 Quart chicken broth (or use vegetable broth)
3 Tablespoons flour (or 1-1/2 Tbsp. cornstarch)
1-1/4 cups of whole milk
1 teaspoons of salt
Sour Cream
DIRECTIONS:
Melt 1/4 cup butter in a pressure cooker over medium heat (or use the saute' setting for electric cookers). Add the diced onion and stir for 2 to 3 minutes over medium heat until onion starts to soften. Add chopped carrot and celery and cook about 5 minutes or until veggies are almost tender. Then add the cauliflower pieces, parsley and 1 Quart of chicken broth. Lock pressure cooker lid and bring to Low Pressure and cook for 3 minutes. Meanwhile, in a separate pan on the stove melt 2 Tbsp. butter. Then add 3 Tbsp. flour until a soft paste is formed and stir with a whisk for a minute or two until mixture is bubbly. Slowly pour in 1-1/4 Cups milk and whisk well. Heat mixture until thick and then add 1 tsp. salt to make a white sauce. When pressure cooker time is up, let the pressure release naturally for about 5 minutes and then do a quick release. Add the white sauce to the pressure cooker and let it incorporate and simmer for a few minutes. Serve the soup hot, adding a dollop of sour cream to individual bowls, if desired. Serve with a fresh roll or slice of homemade bread.
Recipe Source: healthyfamilycookin.blogspot.com
Cauliflower Soup
Printable Recipe
INGREDIENTS:
1/4 Cup + 2 Tbsp. butter, divided
1 onion, diced
1 carrot, diced
1 stalk celery, diced
1 large head of cauliflower, chopped in pieces
1 tablespoon of parsley, fresh or 1 tsp. dried
1 Quart chicken broth (or use vegetable broth)
3 Tablespoons flour (or 1-1/2 Tbsp. cornstarch)
1-1/4 cups of whole milk
1 teaspoons of salt
Sour Cream
DIRECTIONS:
Melt 1/4 cup butter in a large saucepan. Add the diced onion and stir for 2 to 3 minutes over medium heat until onion starts to soften. Add chopped carrot and celery. Then add the cauliflower pieces and parsley. Cover and cook for 15 minutes. Then add 1 Quart of chicken broth and let it simmer over medium heat. You want the cauliflower to be melt in your mouth tender. In a separate pan melt 2 Tbsp. butter. Then add 3 Tbsp. flour until a soft paste is formed and stir with a whisk for a minute or two until mixture is bubbly. Slowly pour in 1-1/4 Cups milk and whisk well. Heat mixture until thick and then add 1 tsp. salt to make a white sauce. Once the cauliflower has reached that melt in your mouth point, add the white sauce to the soup pan. Let it incorporate and simmer for a few minutes and then serve hot. Add a dollop of sour cream to individual bowls, if desired. Serve with a fresh roll or slice of homemade bread.
Recipe Source: Adapted slightly from Finer Things Club
This week I'll be linking to some of these link parties.
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