When it looks like this outside, I think soup.
I love cauliflower and this soup is outstanding. First, chop up all the cauliflower.
Peel 3 carrots.
And dice them.
Then take 3 stalks of celery.
Slice it. I always use the leafy tops too.
Dice the celery.
Take one large onion.
Cut it in half and slice it like this.
Then dice it.
Scoop it into a bowl.
Melt one stick of butter in a heavy large pot.
Add the onion, stir it around and cook it for a few minutes.
Then throw in the carrots and celery.
Stir this around for a few minutes.
Then add all of the cauliflower.
Mix this all together.
Then cover and simmer for about 20 minutes.
Then stir in two quarts of chicken stock. Continue to cook over medium heat.
In another heavy pot, put another stick of butter and melt it over medium heat.
While the butter is melting, measure out 4 cups of whole milk.
Add 3/4 of a cup of flour.
Whisk to combine.
When the butter has melted, add the flour/milk mixture and whisk until smooth.
Continue to cook and whisk occasionally until this thickens.
Meanwhile, take out some chicken demi-glace.
Add about a 1/4 cup to the cauliflower mixture.
The white sauce should just be starting to thicken.
Add a cup of half and half to it.
Pour the white sauce right into the cauliflower mixture.
Add 3 bay leaves.
Sprinkle with about 2 teaspoons of salt. You can taste it later and adjust the seasoning. Let this simmer for about 20 minutes.
Then sprinkle a bunch of chopped fresh parsley into the soup.
Stir it all around to blend.
Before serving, put a heaping tablespoon of sour cream on the bottom of a soup bowl.
Oops....forgot to add some fresh ground pepper.
Ladle the steaming soup right on top of the sour cream.
Mix the hot soup with the sour cream until blended.
Wow....this is good soup.
4 hours ago