Nancy’s Recipes

Entrees

Creamy Cauliflower Soup with Cheddar and Sour Cream

Featured Product: Nancy’s Organic Sour Cream

 

Ingredients

  • 1 Head of Cauliflower, roughly chopped
  • 2 Yukon Gold Potatoes, diced to ½ inch
  • 3 Tbsp. All-purpose Flour
  • 1 tsp. Kosher Salt, more to taste
  • ¼ tsp. Black Pepper
  • 3 Tbsp. Olive Oil
  • 1 Yellow Onion, diced
  • 1 Celery Rib, diced
  • 1 Garlic Clove, minced
  • 1 tsp. Fresh Thyme leaves
  • 2 tsp. Fresh Parsley, chopped
  • 3 Tbsp. Butter
  • 1 C. Whole Milk
  • 8 oz. Nancy’s Organic Sour Cream
  • 2 ½ C. Chicken Stock
  • 1 ½ C. Finely Shredded Cheddar Cheese

 

Directions

    1. Place the prepared cauliflower and potato in a steamer basket over boiling water and steam until just tender, about 5 minutes. Transfer to a bowl and set aside.
    2. Whisk together the flour, salt and black pepper. Set aside.
    3. Heat the olive oil over medium heat and add the prepared onion, celery, garlic and herbs. Sauté until the onion is tender.
    4. Add the butter to the pan with the sautéed veggies and allow it to melt. Stirring, add the flour mixture and cook for 2 minutes.
    5. Reduce the heat to medium low. Whisking, gradually add the milk.
    6. Once thickened, stir the sour cream and chicken stock into the soup base. Season with salt, to taste.
    7. If desired, pulse half of the steamed cauliflower and potato mixture in the blender with 1 C. of the soup base. Stir the pulsed mixture back to the pot and bring it to a low simmer.
    8. Stir in the grated cheddar into the soup and ladle into bowls to serve.