I’m going to let you in on a little secret. Come closer now…come closer. Lean in. Are you ready? I’m going to whisper. (I like soup.) Don’t tell anyone!
Okay, so I just made a big deal out of nothing. But the fact remains that I love soup, especially at this time of year. All those fresh vegetables right out of the garden (If you don't like cauliflower, make this soup with broccoli or corn....). Keep in mind that while this soup may appear to have a lot of steps, there’s nothing difficult about it. Just get your ingredients ready and it’ll be a cinch.
Then say the following word: Mirepoix, pronounced “mi-reh-pwah.” That’s what this is, just a fancy French cooking name for a traditional French Trio of vegetables. If you are in Louisiana, the carrot would be replaced by bell pepper and called the "Holy Trinity".
Next, and please don’t hate me, add 2 tablespoons fresh parsley, if you have it. PLEASE, IN THE NAME OF ALL THAT IS GOOD IN THE WORLD AND YOU FIND YOURSELF LUCKY ENOUGH TO LIVE NEAR A SUPERMARKET THAT CARRIES FRESH PARSLEY, or if you grow it yourself...add it in.
If you don’t, however, use dried parsley flakes. In the end, you won’t even be able to tell.
When 15 minutes is over, pour in 2 quarts of chicken broth. If you have homemade stock in your freezer, go for it. If you don’t, buy it in the store. Just be sure to buy the low sodium variety so you’ll be able to control the salt content of the soup.
It’s all about control, people. Cauliflower and control.
Did you know you just made a white sauce? It’s true!
Well, I made it for you, but still. Your heart was in it.
Now just let the soup simmer for 15 to 20 minutes. It’ll fill your house with fanciful aromas and feelings.
I love you, Sissy. Thank you for my soup tureen. It always make me think of you.
China check: Spode “Blue Italian”
And YOU can tingle, TOO! Just make this soup today.
Here’s the recipe:
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
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.
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 & 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.
Oh! And one more thing:
Have a wonderful day!