Cauliflower soup

Ingredients:

• 110 g butter
• Half an onion, finely diced
• 1 carrot, finely diced
• 1 stalk of celery, finely diced
• 1 head cauliflower, cored and coarsely chopped
• 2 tbsp chopped fresh parsley
• 8 cups lightly salted chicken broth
• 6 tbsp. premium flour
• 2 cups whole milk
• 1 cup light cream
• 1 - 2 tsp salt (or to taste)
• 1 cup sour cream, room temperature
• Warm buns or crusty bread, for serving

Preparation:

1. Melt 55g of butter in a heavy-bottomed saucepan over medium heat. Add the onion and sauté until translucent, about 3 minutes. Add the carrots and celery, stir, and sauté for a couple more minutes. Add the cauliflower. Stir, cover, and simmer over very low heat for 15 minutes.
2. Add the parsley, then pour in the chicken broth and simmer for 10 minutes.
3. Meanwhile, prepare a simple white sauce:
   In a medium saucepan, melt the remaining 55g of butter over medium heat. Then stir in the flour. Cook for a couple of minutes, then pour in the milk, whisking until smooth. Remove the white sauce from the heat and pour in the cream. Then pour this creamy mixture into the saucepan. Add 1 teaspoon of salt, season with pepper to taste, and let the soup simmer for another 20-30 minutes. The soup will thicken slightly, but it shouldn't be too thick. Taste and adjust the seasoning if necessary.
   
4. Now comes the most interesting part. To serve, place room-temperature sour cream in the bottom of a large tureen. Then pour the hot soup from the saucepan into the tureen.
5. Stir gently and serve immediately with warm buns.
   
   

   Note

   
   Optional: If you like a smoother soup, puree it with an immersion blender and then simmer for another 10 minutes.