LowCarb Cauliflower-Soup


° ½ C un-salted butter, divid
° Half an onion, finely chopped
° 1 celery stalk, cut into small slices
° 1 carrot, finely chopped
° 1 large head or 2 small heads of cauliflower, roughly cut into cubes
° 8 cups chicken broth or vegetable broth
° a cup and a half
° 2 cups of milk
° 3 teaspoons salt
° pepper to taste
° 6 tablespoons of flour (or you can use cornstarch)
° 1 very large cup of sour cream

* instructions:

The first step:
Melting 4 tsp of butter in soup pot
Add chopped onions and cook until onions start to turn brown
The second step:
Add carrots and celery and cook for an additional 5 minutes
Add broccoli and parsley
Stir to combine everything
Third step:
Simmer on low heat for 15 minutes, stirring frequently
Add broth, bring to boil, reduce heat and simmer over low heat
In another saucepan, melt 4 tablespoons of butter
The fourth step:
Mix the flour with the milk and whisk to break up any lumps
Slowly add the flour mixture to the melted butter, whisking constantly
Fifth step:
Remove from heat and stir into a cup and a half
Add this mixture to the soup pot with the broth
Simmer for 15 minutes
Sixth step:
Before serving, use a medium-sized mixing bowl and place the sour cream in it.
Seventh step:
Add two tablespoons of hot soup broth and stir until homogeneous.
Pour into a large saucepan and stir well.

Enjoy !