Creamy Cauliflower and Rice Soup
- 8 cups low-sodium chicken stock
- 1 1/2 lbs 24 ounces cauliflower florets , cut into bite-sized pieces
- 1/2 small lemon
- sage, rosemary and thyme sprigs tied together
- 3 tablespoons unsalted butter, divided
- 5 cloves of garlic, crushed
- 1/4 cup finely diced celery
- 1/2 cup finely chopped carrots
- 2 tbsp flour
- 1/3 cup arborio rice
- 1 ½ to 2 tsp kosher salt
- 1 cup crème fraiche
- 1/2 tsp white wine vinegar
- lemon wedges, for serving
- pepper, for serving
- In a large pan, bring the chicken stock to a low boil. Add the cauliflower florets, lemon half and herb bundle. Cover and cook for 10 minutes. Remove the lemon. While the stock is warming up, cook the vegetables.
- In a medium-sized skillet, melt two tablespoons of butter over medium heat. Add the garlic, celery and carrots to the skillet and cook until softened, about 8 minutes. Add the flour and stir to combine. Cook for 1 minute. Stir in a few ladlefuls of chicken broth to the mixture. Stir until the roux and liquid have formed a thick sauce. Turn off the heat.
- Once the cauliflower is done boiling, add the carrot and celery mixture into the pan of simmering chicken stock and cauliflower. Add the arborio rice to the soup. Stir well to combine and cover. Cook for 15 minutes or until the rice is cooked through. Stir occasionally.
- Add the salt and remaining 1 tablespoon of butter to the soup, let melt. Stir in the crème fraiche and vinegar. Warm through and then taste. Salt to preference. Ladle the soup into bowls and top with fresh lemon juice and pepper (optional). Serve with crusty bread.