It is a perfect soup for a day like today.
This is what it looked like this morning when I looked outside. I've posted this soup before, but for those of you who missed it, this one is for you!
Teddy waiting to go outside this morning.
But mama, I am still so tired!
I think I will just sit here a while longer.
I got out my Pyrex bowls to hold all of the prepared ingredients. I love these bowls. They remind me of fall.
Cut the cauliflower into small pieces.
Dice the carrots.
Dice the onions.
Dice the celery.
Melt a stick of butter in a large pot.
Add the onions and saute' for a few minutes.
Add the carrots and celery.
Stir them to combine and saute' a few minutes.
Then add the cauliflower. Stir it together with the other veggies.
Cover the pot and simmer for 20 minutes.
Pour 4 cups of whole milk in a bowl. Stir in 3/4 cups of flour.
Melt another stick of butter in a separate pan.
Add the milk and flour mixture and whisk over medium heat until it begins to thicken.
While the milk mixture is thickening, add 8 cups of chicken stock to the cauliflower.
I used veal demi glace because I was out of chicken. Use chicken demi glace if you have it. You can also use chicken bouillon but adjust the salt.
Stir the demi glace into the soup.
Add 4 bay leaves.
The flour and milk mixture should be slightly thickened. Pour in 1 cup of half and half.
Add this mixture to the cauliflower.
Add 2 teaspoons of salt.
Add 2 tablespoons of cracked black pepper.
Cover and simmer 30 minutes.
Stir in a handful of chopped parsley just before serving.
Place a heaping tablespoon of sour cream in the bottom of a large soup bowl.
Ladle soup over the sour cream and stir to blend.
This is the best cauliflower soup I have ever eaten.