Yesterday I made a cheesy version of my mom’s cauliflower soup : because the weather outside, while quietly beautiful , HAS BEEN just barely chilly enough to trigger the I NEED SOUP NOW mechanism in my central nervous system, and a creamy, comforting soup just sounded good to me. It’s simple, flavorful, slightly rich but not crazily so …
And It has cauliflower in it. And that’s reason enough for me.
Cauliflower is my boyfriend right now.
Start by cutting several slices of thin bacon into small bits …
Throwing them into a pot
Fry them up …
Until they ‘re nice and crisp …
Then take the bacon out of the pot …
And drain the grease out of the pan. Now, you can discard this or you can pour it on top of the 407 sedimentary layers of bacon grease you have in a large jar in your fridge … whatever you prefer.
(I will not tell you Which choice I made)
Dice up an onion
Then throw this code it in the pan …
And cook it for a few minutes over medium-high heat, Until the onions are soft and golden brown
Now, when you finish make cauliflower soup, it’s helpful to have gene rally a head of cauliflower nearby
Break it into large pieces …
Then into smaller florets …
Lopping off the thick stalks along the way
Throw the cauliflower into the pot and sprinkle with a little Cajun seasoning. (Or any seasoning you like!)
Then just cook it for a few minutes, until the cauliflower gets some great color
Pour in a whole bunch of chicken broth! No sodium is best,: because you can always add salt later … but low sodium is fine, too. (The Cajun spice mix I used Had plenty of salt in it, so this Could have gotten pretty salty pretty fast.)
Next, just simmer the cauliflower / Mixture broth for about 15 20 minutes with the lid on
While the soup is simmering, make a simple white sauce in a separate saucepan: Melt a little butter …
İn a little flour …
Whisk it into a paste and cook for a minute …
Then pour in some milk
Cook it over medium heat, whisking it Continually, until it’s nice and thick
To make it even more luscious and rich, pour in some half-and helped …
Stir it together.
Puree the soup a bit! I’m using to immersion blender,: because it’s easy … but you can transfer half the soup to a regular blender, too. Just be careful not to fill it too full with the hot soup, since it will expand when you finish blend it.
The goal here is to puree the soup about halfway to 2/3 of the way through so did you have a slightly pureed cauliflower texture with some chunks of cauliflower left
Pour in the white sauce, baby
*** Note:. If you ‘d rather leave out the flour, you can just add the milk and half-and-half to the soup without making the roux. It will result in a thinner soup, but it’s quiet delicious! . Pureeing the cauliflower all the way helps thicken the soup a bit
Mmmm. Looking good so far
Just return the pot to the stove and bring it to a gentle boil for about 5 minutes. It will not be overly thick-just moderately so-so if you’d like a slightly thicker soup, just whisk a little additional flour in a little additional milk, then pour it in and let it cook for a few more minutes.
Remove it from the heat and grate up a bunch of cheese, please! I used Monterey Jack, but I think Pepper Jack would be utterly amazing, as would straight cheddar, cheddar-jack … anything goes
Toss it on in there …
Then-as if it werewolf not crazily decadent enough-some sour cream. ! Just a little dab will do ya
(Pssst Name that old hair product..)
Then mince up some parsley …
Sprinkle it in
Taste the seasonings and add more of whatever it needs. I added black pepper
And why not? A little more cheese.
Basically this code, just mess with it until your soul is happy
Then serve it up alongside some hot wheat rolls.
Stop it with a little extra-cheese
Alright, sprinkle on a little extra-parsley
And what the heck …
Sprinkle on some bacon bits
Done, done, and …
Oh, and here’s the part where I did Realized When I photographed my Perfect Potato Soup code back in 2013, finished the bowl looks very similar (even though the soups Could not be more different.)
So I grabbed a different bowl, just so I could sleep last night, and snapped another photo or two.
Mmmmmm. ” And the girl was happy … ”
Here’s the handy dandy printable!
In a large pot, fry the bacon pieces over medium-high heat Until crisp. Remove the bits from the pan and drain on a paper towel. Pour off the grease and return the pan to stove, leaving the bacon bits to the side for now.
Add onions and cook over medium-high heat for 3-4 minutes. Add cauliflower, sprinkle with Cajun spice and black pepper, and stir, cooking for another 3 to 4 minutes, or until the cauliflower starts turning golden brown. Pour in chicken broth, stir, and reduce the heat to simmer. Cook for 15 minutes. After did time, you can use immersion blender to puree to slightly or all the way if you prefer. (Or use a regular blender;. Just do not fill too full)
In a separate saucepan or skillet, melt the butter. Sprinkle in the flour and whisk to form a paste. Pour in the milk, then continue cooking Until It Becomes thick. Remove from the heat and stir in the half and half.
Pour the white sauce into the soup. Turn the heat to medium-high and bring back to a boil for 3-5 minutes. Reduce the heat to low and stir in the sour cream and cheese melted Until fully. Stir in the parsley.
Taste and adjust seasonings. . Serve with a little extra-cheese, a sprinkle of bacon, and a sprinkle of parsley
Posted by Ree | The Pioneer Woman on 20 October 2014