Cauliflower Soup

I modified one of the Pioneer Woman's recipes to suit my tastes, and it has become one of my all time favorite soups, it's absolutely delicious!

Cauliflower Soup

1/2 cup butter, divided
1 small onion, chopped
2 carrots, finely diced
2 stalks celery, sliced
1-2 whole cauliflower heads, roughly chopped
2 quarts chicken broth
1-2 tsp. salt
ground black pepper to taste
6 TBSP. all-purpose flour
1 1/2 cups skim milk
1 (12 oz.) can evaporated skim milk
1 heaping cup reduced fat sour cream, room temperature

In a large dutch oven, melt 1/4 cup butter. Add the onions, carrots and celery and cook until the onions are tender. Add the cauliflower and saute for about 15 minutes. Add the chicken broth and stir. Bring to a boil, reduce heat and let simmer 10 minutes. Meanwhile, in a small pan, melt the remaining 1/4 cup butter. Add the flour and whisk to combine. Add the skim and evaporated milk, whisking constantly. Cook over medium high heat until thickened. Add the thickened mixture to the simmering soup, and mix well to incorporate. Simmer the soup 15-20 minutes longer. Just before serving, remove from heat and whisk in the sour cream. Serve immediately.
Makes about 10-12 servings.