Pioneer Woman's Cauliflower Soup

I'm an avid reader of ThePioneerWomanCooks.com and I love soup. Here is a post where I combine that love with her kickin' recipe for Cauliflower Soup.

Start off with all your ingredients. Some organic and some not so much (I'm looking at you cauliflower head!)

Next up- Chopping! It's always about the chopping with good soup.

God thing I've designated a special chopping table.

Throw it all in a pot and cook on low heat until the veggies are tender.

Then you're gonna add in your broth and make a white sauce.

And once you mix those two and add in a cup of sour cream, you're good to go!

I just added a little Parmesan to mine.

And Kris had to add a little hot sauce.

PW’s Mom’s Cauliflower Soup

By Ree Drummond from ThePioneerWomanCooks.com

• 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

I like mine with Bacon too

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.