Brittany found this recipe on the internet (I think it came from Ree Drummond) and made it for me on a bitterly cold winter night. I'd been on an airplane all day, and had a bad head cold. Nothing ever tasted so good!
1 stick butter
1/2 onion, diced
whole carrot, diced
1 stalk celery, diced
1-2 whole heads of cauliflower, roughly chopped
2 T fresh or dried parsley, chopped
2 quarts chicken broth
6 T flour
2 cups whole milk
1 cup half and half
salt, pepper to taste
1 cup sour cream (optional)
In dutch oven, melt 4 T butter. Add onion and cook until it starts to brown. Add the carrots and celery and cook an additional couple of minutes. Add cauliflower and parsley and stir to combine.
Cover and cook over very low heat (careful not to scorch) for 15 min. After 15 min, add chicken stock. Bring to boil and simmer.
In medium saucepan, melt 4 tablespoons butter. Mix in flour, then milk, and whisk well to combine. Remove from heat and add half and half.
Add thickening mixture to the simmering pot. Allow to simmer for 15 to 20 minutes. Check seasoning and add more salt and pepper if necessary.
For a creamier soup, just before serving, fold sour cream into soup. Serve immediately!