Cauliflower Soup

This may not sound as if it is something you want to eat - but it is good - not just a little good - but very good!!! I stole it from the Pioneer Woman - I thought about things I might do to "improve" the soup, but decided the only change would be to use regular chicken broth instead of low salt. I love it when recipes turn out just exactly as I imagined they would! Then there is no fiddling about to be done - it was just right as it was ... even the salt was perfect.

• 1 stick Butter, Divided
• ½ whole Onion, Finely Diced
• 1 whole Carrot Finely Diced
• 1 stalk Celery, Finely Diced
• 1 whole Cauliflower Head (roughly Chopped)
• 2 Tablespoons Parsley (chopped)
• 2 quarts Chicken Broth Or Stock
• 6 Tablespoons All-purpose Flour
• 2 cups Whole Milk
• 1 cup Half-and-half
• 1 cup (heaping) Sour Cream, Room Temperature

  In a large soup pot, melt 4 tablespoons butter. Add the onion and cook for a few minutes.

  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 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. Mix the flour with the butter and whisk to combine. Add milk slowly to the butter/flour, whisking constantly.

  Remove from heat and stir in 1 cup half-and-half. Add mixture to the simmering soup. Allow to simmer for 15 to 20 minutes. Check seasoning and add more salt or pepper if necessary.

  Just before serving, place the sour cream in a serving bowl. 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.

Just realized I forgot the sour cream!! But the soup is great without it ... So maybe I'll try it with sour cream tomorrow and see if it is really necessary ...