Last night was the last night of the full moon, and we celebrated it.
For our full moon celebration, we had a bonfire, drank coffee, and I made cauliflower soup. Well, I made cauliflower soup, and it just so happened to fall on the full moon.
Cauliflower soup is one of my favourite dishes, and it’s a soup best served with a delicious bread. This time, we had Wegman’s Garlic Tuscan bread. It’s a good winter soup, and pairing it with any bread makes for an easy lunch or dinner. Oh, and yes, the soup is easy and rather quick to make.
– 1 stick Butter, Divided in halves
– 1/2 whole Onion, Diced
– 1 to 2 whole Carrot, Sliced
– 1 stalk Celery, Sliced
– 1 whole Cauliflower Heads (Roughly Chopped)
– 2 Tablespoons Parsley
– 2 quarts Chicken Broth or Stock
– 6 Tablespoons All-purpose Flour
– 2 cups Whole Milk
– 1 cup Heavy Cream
– 2 teaspoons To 4 Teaspoons Salt, To Taste
– 2 teaspoons To 4 Teaspoons Pepper, To Taste
– 2 teaspoons To 4 Teaspoons Garlic, To Taste
– 1 cup Sour Cream, Room Temperature
In a large soup pot or dutch oven, melt 4 tablespoons butter (half). Add the onion and cook for a few minutes, until browning.
Add the carrots and celery and cook until soft. Add cauliflower and parsley and stir to combine.
Cover and cook over 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 (remaining half). Mix the flour with the milk in a separate bowl and whisk. Add flour-milk mixture slowly to the butter, whisking constantly.
Remove from heat and stir in 1 cup heavy cream. Add mixture to the simmering soup. Allow to simmer for 15 to 20 minutes. Check seasoning and add more salt, pepper, or garlic 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. Best served fresh.