Cauliflower Soup | Meg’s Recipes
In a large soup pot or Dutch oven, melt 4 tablespoons butter over medium-high heat. Add the onion and cook until it starts to turn brown, 4 to 5 minutes.
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Cooking tools:
- Dutch oven
- Pot
- Saucepan
- Skillet
- Mixing bowl
- Whisk
- Ladle
- Soup tureen
- Serving bowl
- Chef's knife
- Cutting board
- Measuring spoon
- Stove
- Wooden spoon
- Colander
- Peeler
- Measuring cup
Ingredients
- 1/2 c. salted butter, divided
- 1 medium onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 1 head cauliflower, cut into 1-inch pieces
- 2 tbsp. chopped parsley (fresh or dried)
- 1 qt. low-sodium chicken broth or stock
- 6 tbsp. all-purpose flour
- 2 c. whole milk
- 1 c. half-and-half
- 1 to 2 bay leaves
- 1 tsp. kosher salt, plus more to taste
- 1/2 tsp. black pepper, plus more to taste
- 1 c. sour cream, to serve
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