Best Cauliflower Soup Pioneer Woman Recipes

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CAULIFLOWER SOUP (PIONEER WOMAN)



Cauliflower Soup (Pioneer Woman) image

Wow. Who knew cauliflower soup could be so exciting. I couldn't stop eating this. This is a definite make-again recipe. I skipped the sour cream and still loved it. If you want to make this a smoother, thicker soup--use an immersion blender to puree and cook an additional 10 minutes after pureeing. Recipe courtesy of The Pioneer Woman Cooks Food From My Frontier.

Provided by AmyZoe

Categories     Cauliflower

Time 1h

Yield 12 serving(s)

Number Of Ingredients 14

1/2 cup butter
1/2 onion, finely dice
1 carrot, finely diced
1 stalk celery, finely diced
1 cauliflower head, cored and roughly chopped
2 tablespoons fresh parsley, minced
2 quarts low sodium chicken broth or 2 quarts chicken stock
6 tablespoons all-purpose flour
2 cups whole milk
1 cup half-and-half
1 -2 teaspoon salt
black pepper, to taste
1 cup sour cream (heaping, at room temperature)
crusty bread, for serving

Steps:

  • Melt 1/2 stick of butter in a heavy pot over medium heat, then add the onion and cook until translucent, about 3 minutes.
  • Add the carrot and celery.
  • Stir and cook for a few more minutes.
  • Throw in the cauliflower.
  • Stir it around, cover, and cook over very low heat for 15 minutes.
  • Add the minced parsley.
  • Add the chicken broth and simmer for 10 minutes.
  • In the meantime, make white sauce: Melt the remaining 1/2 stick of butter in a medium saucepan over medium heat. Then whisk in the flour. Cook for a couple of minutes, then pour in the milk, whisking to combine.
  • Remove the white sauce from the heat and pour in the half-and-half.
  • Pour the white sauce mixture into the pot.
  • Add a teaspoon to 2 of salt and pepper to taste, and allow the soup to simmer for another 20 to 30 minutes.
  • The soup will thicken slightly but shouldn't be overly thick. Give it a taste and add additional salt or other seasonings as necessary.
  • To serve the soup, place the room temperature sour cream in the bottom of the soup tureen. Then addd the whole pot of hot soup to the tureen. Stir gently to combine and immediately serve with warm rolls.

Nutrition Facts : Calories 212, Fat 16.3, SaturatedFat 9.6, Cholesterol 41.8, Sodium 371.9, Carbohydrate 11.7, Fiber 1.4, Sugar 4.4, Protein 7

PIONEER WOMAN'S CAULIFLOWER SOUP



Pioneer Woman's Cauliflower Soup image

Make and share this Pioneer Woman's Cauliflower Soup recipe from Food.com.

Provided by plannermom

Categories     Cauliflower

Time 1h

Yield 8 bowls, 8 serving(s)

Number Of Ingredients 12

1/2 cup butter
1/2 onion, Finely Diced
1 carrot, finely diced
1 stalk celery, Finely Diced
2 cauliflower heads (roughly Chopped)
2 tablespoons parsley (fresh chopped or dry)
2 quarts low sodium chicken broth
6 tablespoons all-purpose flour
2 cups whole milk
1 cup half-and-half
2 teaspoons salt, to taste
1 cup heaping sour cream, Room Temperature

Steps:

  • 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 additional couple of minutes. Add cauliflower 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, then reduce heat and allow to simmer.
  • 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. 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.

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