Since we had chicken last week and my recipe was chicken also, I thought I’d give you an alternative. I stole this recipe from the Pioneer Woman and have made it twice. I cut the amount of stock she used, doubled the carrots and celery and used 1% milk because that’s what we had in the fridge. It was much better the second time around. It’s so good. Creamy, full of veggies, just so yummy. DH doesn’t even bother sitting down during his first serving. Just stands and eats it at the counter and then scoops up some more.
1 stick of butter
1 whole Vidalia onion, finely diced
2 whole carrots finely diced
2 stalks celery, finely diced
1 whole (to 2 whole) Cauliflower heads (roughly chopped)
2 tablespoons fresh or dried parsley (chopped)
1 ˝ quarts low-sodium chicken broth or stock
6 tablespoons all-purpose flour
2 cups milk (use whatever you have but I wouldn’t recommend skim)
1 cup half-and-half
Salt and pepper to taste.
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 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. It should thicken nicely. Check seasoning and add more salt or pepper if necessary.
Serve immediately. Eat one bowl and then scoop yourself another.
Sauteeing the onions.
Milk and flour.
Adding to butter.
Pot ‘o heaven!
Ladle ‘o yumminess!