The weather is getting warmer in the Metro Boston area, but we are still in the thick of soup weather. If you are anything like me you are just about in a winter food rut. So I thought I would suggest some warm soups and warm projects this week.
Adapted from “The Pioneer Women Cooks: Food From My Frontier”
- 1 stick butter
- 1/2 onion diced
- 1 celery diced
- 1 cauliflower head cored and roughly chopped
- 2 tablespoons minced fresh parsley
- 2 quarts chicken broth
- 6 tablespoons flour
- 3 cups whole milk
- salt and pepper to taste
- plain yogurt
- Melt butter in a heavy pot. Add onions and cook until transparent, about 3 minutes.
- Add carrots and celery. Cook and stir for a couple minutes.
- Add cauliflower. Stir and cover for 15 minutes.
- Add parsley and chicken broth. Simmer for 10 minutes.
- Meanwhile melt the 1/2 stick of butter in a small pot. Add flour and whisk to combine with butter. Pour the milk in one cup at a time. Whisk continually until the mixture thickens. Then add the next cup. Wait again for it to thicken and add the last cup.
- Pour the milk mixture into the rest of the soup. Add salt and pepper if needed.
- When you are ready to serve place a spoonful of plain yogurt (my replacement for sour cream) in the bottom of the bowl. Spoon the warm soup over the yogurt. It was particularly yummy with some sour dough bread.