Meet the Sullivans: Pioneer Woman's Cauliflower Soup

March 28, 2011

Pioneer Woman's Cauliflower Soup

This soup is so amazing that I've actually made it twice in the past 10 days! If you like your food delicious you'll love this. The first time, I made this for Keith and I on a rainy Saturday, and yesterday I made the soup to bring to work today for my co-workers. Everyone enjoyed it!
Pioneer Woman's Cauliflower Soup
For a printer friendly version click here.

  • 1 stick Butter, Divided  
  • ½ whole Onion, Finely Diced  
  • 1 whole Carrot Finely Diced  
  • 1 stalk Celery, Finely Diced  
  • 1 whole (to 2 Whole) Cauliflower Heads (roughly Chopped)  
  • 2 Tablespoons Fresh Or Dried Parsley (chopped)  
  • 2 quarts Low-sodium Chicken Broth Or Stock  
  • 6 Tablespoons All-purpose Flour  
  • 2 cups Whole Milk  
  • 1 cup Half-and-half  
  • 2 teaspoons To 4 Teaspoons Salt, To Taste  
  • 1 cup (heaping) Sour Cream, Room Temperature

    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.
    2. Add the carrots and celery and cook an additional couple of minutes. Add cauliflower and parsley and stir to combine.
    3. 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.
    4. 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.
    5. 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.
    6. 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.
    7. Serve immediately.
    8. I also used my immersion blender, added a little more flour to thicken it and sprinkled in cayenne+salt+pepper+rosemary it was incredible.
      If you want to see step-by-step directions you can click here and head right on over to Ree's website for her beautiful and entertaining pictures and comments.


      Kendall Jones said...

      Hey Colleen! So, I've made this once before a long time ago, and it just didn't wow me. I was fully expecting it to be great (being a PW recipe and all), so maybe it was operator error! I think I need to give it another shot!! Thanks for the inspiration!

      Colleen Sullivan said...

      Hey Kendall! You know, it is a great start to a recipe, but I found that once I used my immersion blender, added a little more flour to thicken it and sprinkled in cayenne+salt+pepper+rosemary it was incredible. I suppose I should have included that in my post, huh? Maybe I'll go back and add that in :)

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      Colleen Sullivan said...

      Thanks! And thank you for following :)