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1
Melt 1/2 stick of the butter in a heavy pot over medium heat.
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2
Then add the onions and cook until translucent, about 3 minutes.
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3
Add the carrots and celery, and then stir and cook for a couple more minutes.
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4
Throw in the cauliflower.
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5
Then stir it around, cover and cook over very low heat for 15 minutes.
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6
Add the parsley, and then add the chicken broth and simmer for 10 minutes.
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7
Meantime, make a simple white sauce: Melt the remaining 1/2 stick butter in a medium saucepan over medium heat.
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8
Then whisk in the flour.
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9
Cook for a couple of minutes, and then pour in the milk, whisking to combine.
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10
Remove the white sauce from the heat and pour in the half-and-half.
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11
Then pour this creamy mixture into the pot.
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12
Add 1 teaspoon salt and pepper to taste, and allow the soup to simmer for another 20 to 30 minutes.
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13
The soup will thicken slightly but shouldn't be overly thick.
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14
Give it a taste and add more salt if needed.
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15
Now, this is the fun part: To serve the soup, place the room temperature sour cream in the bottom of a soup tureen (a very large serving bowl).
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16
Then add the whole pot of hot soup to the tureen.
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17
Stir gently to combine, and then serve immediately with warm rolls and an appetite for something wonderful.
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18
You will love everything about this.
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19
Variation: For a smoother, thicker soup, use an immersion blender to puree.
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20
Simmer an additional 10 minutes after pureeing.
