Cauliflower Soup Delia Smith Recipes

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CAULIFLOWER SOUP WITH ROQUEFORT



Cauliflower Soup with Roquefort image

This is a truly sublime soup, as the cauliflower and Roquefort seem to meld together so well, but I have also tried it with mature Cheddar, and I'm sure it would be good with any cheese you happen to have handy. More good news - it takes little more than 40 minutes to make.

Categories     Hearty Soups     Soups     Christmas: What's Left?     Vegetarian recipes

Yield Serves 4-6

Number Of Ingredients 11

1 medium, good-sized cauliflower (about 1lb 4 oz/570 g)
salt and freshly milled black pepper
2 oz (50 g) Roquefort, crumbled into small pieces
2 bay leaves
1 oz (25 g) butter
1 medium onion, peeled and chopped
2 sticks celery, chopped
1 large leek, trimmed, washed and chopped
4 oz (110 g) potato, peeled and chopped into dice
2 tablespoons half-fat crème fraîche, plus a little extra to serve (optional)
1 level tablespoon snipped fresh chives

Steps:

  • The stock for this is very simply made with all the cauliflower trimmings. All you do is trim the cauliflower into small florets and then take the stalk bits, including the green stems, and place these trimmings in a medium-sized saucepan. Then add 2½ pints (1.5 litres) of water, the bay leaves and some salt, bring it up to the boil and simmer for 20 minutes with a lid. Meanwhile, take another large saucepan with a well-fitting lid, melt the butter in it over a gentle heat, then add the onion, celery, leek and potato, cover and let the vegetables gently sweat for 15 minutes. Keep the heat very low, then, when the stock is ready, strain it into the pan to join the vegetables, adding the bay leaves as well but throwing out the rest. Now add the cauliflower florets, bring it all back up to simmering point and simmer very gently for 20-25 minutes, until the cauliflower is completely tender, this time without a lid. After that, remove the bay leaves, then place the contents of the saucepan in a food processor or liquidiser and process until the soup is smooth and creamy. Next return it to the saucepan, stir in the crème fraîche and cheese and keep stirring until the cheese has melted and the soup is hot but not boiling. Check the seasoning, then serve in hot bowls, garnished with a little more crème fraîche, if you like, and the chives.

CAULIFLOWER SOUP



Cauliflower Soup image

As cauliflowers are available all the year round and prices tend to fluctuate enormously, this soup is only really economical when the price is right

Categories     Soups     Root Vegetables     Lunch and Snacks     Easy meat-free recipes

Yield Serves 4

Number Of Ingredients 9

1 largish cauliflower
570ml stock (a light chicken stock or just plain water)
1 bay leaf
570ml semi-skimmed milk
350g potatoes, peeled and chopped small
A squeeze of lemon juice
Seasoning
Freshly grated nutmeg
1 tablespoon cream, half-fat crème fraiche or soured cream (whatever's available)

Steps:

  • First separate the florets of the cauliflower from the hard stalk (this can be kept and grated for a salad). Now you need to separate the florets themselves into very tiny pieces. Then in a medium saucepan bring the stock and bay leaf to simmering point, throw in the little pieces of cauliflower and simmer for about 6 minutes, or until they are just cooked but still have some 'bite'. Lift them out with a draining spoon and keep them on one side. Pour in the milk now and add the potatoes, then simmer gently without a lid until the potatoes are soft - about 10 minutes. Next run the soup through a sieve, or liquidise it, and return it to the saucepan. Now return the cauliflower to the saucepan and reheat gently, adding a squeeze of lemon juice, some seasoning, and a scraping of nutmeg. Then stir in the cream just before serving.

CREAM OF CAULIFLOWER AND STILTON SOUP



Cream of Cauliflower and Stilton Soup image

I first experienced this great soup (the Stilton makes all the difference) on my honeymoon at a little cafe and bookstore near the train station in Edinburgh, Scotland. The day was damp, misty and cool and we were tired from a long train trip from London. I encourage you to enjoy this on a similar day along with some good chunks from a baguette.

Provided by Sean Semone

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Cauliflower

Time 1h

Yield 6

Number Of Ingredients 16

1 head cauliflower, chopped
1 tablespoon vegetable oil
1 yellow onion, chopped
2 cloves garlic, chopped
1 leek, chopped
3 stalks celery, chopped
1 baking potato, thinly sliced
2 cups chicken broth
¼ cup dry sherry
1 teaspoon white pepper
1 teaspoon black pepper
½ cup milk
1 teaspoon salt
½ cup heavy cream
3 ounces Stilton cheese
¼ cup chopped fresh parsley

Steps:

  • Separate 3/4 cup of the cauliflower florets and place them in a pan of boiling water. Boil for 2 to 3 minutes, then rinse under cold water, and set aside for garnish.
  • Heat oil in a large saucepan over medium heat. Add onion, garlic, leek and celery. Cook, stirring, until tender, about 5 minutes. Add potato, chicken broth, uncooked cauliflower and sherry. Bring to a boil, then simmer over low heat, stirring occasionally until potatoes and cauliflower are tender. Remove from heat.
  • Puree the cauliflower mixture in batches using a food processor or blender, and transfer to a soup pot over medium-low heat. I like it smooth but still with little tiny bits in it. Season with white pepper, black pepper and salt. Stir in the milk and cream, then crumble in the Stilton cheese. Heat through, but do not boil.
  • Ladle into bowls, and garnish with cauliflower pieces and chopped fresh parsley.

Nutrition Facts : Calories 237.9 calories, Carbohydrate 20.4 g, Cholesterol 41 mg, Fat 14.5 g, Fiber 4.3 g, Protein 7.8 g, SaturatedFat 7.8 g, Sodium 1030.9 mg, Sugar 5.7 g

SIMPLE CAULIFLOWER SOUP



Simple Cauliflower Soup image

A nice and simple healthy soup. First the cauliflower is sauteed in butter with potatoes and onions, and then simmered in vegetable stock.

Provided by ANYTHINGISPOSSIBLE

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Cauliflower

Time 40m

Yield 6

Number Of Ingredients 7

2 tablespoons unsalted butter
1 onion, chopped
1 head cauliflower, broken into small florets
1 potato, peeled and diced
2 cups vegetable stock
2 cups milk
salt and pepper to taste

Steps:

  • Melt the butter in a large pot over medium heat. Saute the onion in the butter for 5 minutes. Stir in the cauliflower and potato and saute for 5 more minutes.
  • Pour in the stock, bring to a boil, reduce heat to low and simmer for 20 minutes, or until all vegetables are tender. Add the milk, stirring well to blend. Season with salt and pepper to taste.

Nutrition Facts : Calories 137.1 calories, Carbohydrate 17.2 g, Cholesterol 16.7 mg, Fat 5.8 g, Fiber 3.5 g, Protein 5.7 g, SaturatedFat 3.5 g, Sodium 156.6 mg, Sugar 7.2 g

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