Cauliflower Soup

I'm sorry for the lack of posting. The weekend rolled around and I just didn't get a chance to update the blog. I have to admit...on the weekends I try to limit how much time I spend on the computer due to the massive amounts of time I spend on here during the week! Anyway...one night last week I made Cauliflower Soup from the Pioneer Woman Cooks website. As usual with her recipes it did not disappoint! I followed it exactly as written. I served it with some of those Pillsbury frozen biscuits. They puff up a little funny in the oven, but they still taste yummy! Both Dave and I thoroughly enjoyed the soup! It made A LOT so I was able take it to work for lunch the next day and I also frozen a portion of it (although I'm unsure of how well this will freeze...I'll keep ya posted!)

We enjoyed the soup with some Frontera Chardonnay which is inexpensive, but still pretty tasty!

Sorry for the blurry pictures...my camera's battery is dying and I seemed to have misplaced my charger! :(

This is Willow! She has taken to playing and rolling around right under my feet!

And this is Willow's Tail...It's huge and puffy (and Dave's feet...I think he was doing the dishes:))

I listed the recipe below...but I highly recommend you go here and see the beautiful step by step pictures that the Pioneer Woman posted. She's an amazing photographer (and cook!)

PW’s Mom’s Cauliflower Soup

1 stick butter
1/2 onion, finely diced
1 carrot, finely diced
1 celery stalk, finely diced
1 to 2 heads cauliflower, roughly chopped
2 tablespoons chopped fresh or dried parsley
2 quarts low-sodium chicken broth or stock
2 cups whole milk
6 tablespoons flour
1 cup half & half
2 to 4 teaspoons salt, to taste
1 generous cup sour cream, at room temperature

Directions

1. In a large soup pot or dutch oven, melt 4 tablespoons butter. Add the onion and cook for a few minutes, or until it starts to turn brown. Add the carrots and celery and cook an addition couple of minutes. Add cauliflower and parsley and stir to combine. Cover and cook over very low heat for 15 minutes.

2. After 15 minutes, pour in chicken stock or broth. Bring to a boil, then reduce heat and allow to simmer.

3. 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 & half.

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

5. 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.