Chamomile Cauliflower Soup Recipes

CAULIFLOWER SOUP

Steps:

• In a Dutch oven, combine the cauliflower, carrot, celery, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender (do not drain)., In a large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in the cheese until melted, adding hot pepper sauce if desired. Stir into the cauliflower mixture.

CHAMOMILE CAULIFLOWER SOUP

Steps:

• Boil water and tea bags in large saucepan for 5 minutes. Remove tea bags. squeezing the excess liquid into the pan. Add the cauliflower to the tea, cover and simmer for 15 minutes or until tender. Drain, reserving 1 cup of the liquid.
• In small pan, saute the onions and celery in the butter until the onions are clear. Put in a blender with the cauliflower, salt and pepper, and the reserved cooking liquid.
• Blend until smooth and serve.
• For thinner soup, reserve and add more liquid; for thicker soup reserve and and add less.

CREAM FRESH CAULIFLOWER SOUP

Steps:

• Saute onion in butter until tender.
• Break cauliflower into florets.
• Combine onion, cauliflower, chicken broth and bouillon.
• Simmer about 10-15 minutes.
• Return puree to pan and add milk, cheese and curry powder.
• Combine cornstarch and water.
• Stir into hot soup and heat slowly until slightly thick.
• Serve with seasoned croutons.