Cauliflower Soup

2 Tbsp olive oil
1/2 whole onion, finely diced
2 whole carrots, finely diced
2 stalks celery, finely diced
1 whole (to 2 whole) cauliflower heads, roughly chopped
2 Tbsp fresh or dried parsley, chopped
2 quarts low-sodium chicken broth or stock
4 Tbsp butter
6 Tbsp all-purpose or whole wheat flour
2 cups whole milk
2 tsp salt

1. In a large soup pot or dutch oven, heat 2 Tbsp olive oil. 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, until thickened.
5. Add milk mixture to the simmering soup. Allow to simmer for 15 to 20 minutes. Check seasoning and add more salt or pepper if necessary.

Source: adapted from The Pioneer Woman

Try #1 - January 11, 2013
This was really good - everyone liked it.  I made several changes from the original recipe because I just couldn't imagine consuming a soup with a whole stick of butter plus a cup of half-in-half plus a cup of sour cream.  I think this would have made it way too rich - and it was rich enough as it was.  I blended it up for Lucy, and decided to serve it to the older kids that way too, which I think was a good move.  Nathan and I liked the chunks of cauliflower and other veggies.

Try #2 - February 5, 2013
Still yummy!  Two teaspoons of salt was just right.  I served it with Seven Grain Bread, and the bread was extra yummy when dipped in the soup.