BAREFOOT CONTESSA CAULIFLOWER SOUP RECIPES

Name: Pioneer Woman Cauliflower Soup
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 10
Cuisine: American
Ingredients: 1 stick butter; 1/2 onion; 1 carrot; 1 celery stalk; 1 cauliflower; 2 tablespoons parsley; 8 cups low-sodium chicken broth or stock; 6 tablespoons all-purpose flour; 2 cups whole milk; 1 cup half-and-half; 1 tablespoon Salt; 1 tablespoon Black Pepper; 1 cup sour cream; Warm rolls or crusty bread

PIONEER WOMAN CAULIFLOWER SOUP - CHEFS & RECIPES

Pioneer Woman Cauliflower Soup - Chefs & Recipes image

Pioneer Woman Cauliflower Soup

Provided by hamdisaidani

Categories Soup

Total Time 1 hours 20 minutes

Prep Time 15 minutes

Cook Time 1 hours 0 minutes

Yield 10

Number Of Ingredients 14

Ingredients

1 stick butter
1/2 onion
1 carrot
1 celery stalk
1 cauliflower
2 tablespoons parsley
8 cups low-sodium chicken broth or stock
6 tablespoons all-purpose flour
2 cups whole milk
1 cup half-and-half
1 tablespoon Salt
1 tablespoon Black Pepper
1 cup sour cream
Warm rolls or crusty bread

Steps:

In a heavy pot over medium heat, melt 1/2 stick of butter.

Nutrition Facts : Calories 129 calories, CarbohydrateContent 16 grams, CholesterolContent 4.6 milligrams, FatContent 5.5 grams, FiberContent 3.6 grams, ProteinContent , SaturatedFatContent 1.3 grams, ServingSize 1 cup (248g), SodiumContent 408 milligrams, SugarContent 4.1 grams, TransFatContent

CAULIFLOWER SOUP - THE PIONEER WOMAN – RECIPES, COUNTRY ...

Cauliflower Soup - The Pioneer Woman – Recipes, Country ... image

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Provided by Ree Drummond

Categories main dish soup

Total Time 1 hours

Prep Time 30 minutes

Cook Time 30 minutes

Yield 6 servings

Number Of Ingredients 12

Ingredients

1 stick Butter, Divided
1/2 whole Onion, Finely Diced
1 whole Carrot Finely Diced
1 stalk Celery, Finely Diced
1 whole (to 2 Whole) Cauliflower Heads, Roughly Chopped
2 tbsp. Fresh Or Dried Parsley, Chopped
2 qt. Low-sodium Chicken Broth Or Stock
6 tbsp. All-purpose Flour
2 c. Whole Milk
1 c. Half-and-half
2 tsp. To 4 Teaspoons Salt, To Taste
1 c. (heaping) Sour Cream, Room Temperature

Steps:

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 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-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. 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.Serve immediately.

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