Cream Of Cauliflower Soup 12 Tomatoes Recipes

CREAM OF CAULIFLOWER SOUP II

Steps:

• In a large pot over medium heat, melt butter. Stir in onion and garlic and cook until onion is translucent, about 5 minutes. Stir in potatoes and carrots and cook 5 minutes more. Pour in chicken broth and bring to a boil. Stir in cauliflower, cover, reduce heat and simmer until vegetables are tender, 10 to 20 minutes. Remove from heat.
• Puree in batches in a blender or food processor, or in the pot using an immersion blender. Return to low heat and stir in milk, salt, pepper, nutmeg and sherry. Heat through. Serve garnished with parsley.

CAULIFLOWER TOMATO SOUP

Steps:

• In a large saucepan, saute leek and celery in butter until tender. Stir in the remaining ingredients. Bring to a boil; reduce heat. Cover and simmer for 12-16 minutes or until the vegetables are tender.

CREAM OF CAULIFLOWER SOUP - 12 TOMATOES RECIPE

Steps:

• In a large heavy-bottomed pot, melt the butter over medium heat. Add onion and cook until translucent, about 5 minutes. Add potatoes and carrots and cook 5 minutes more. Add garlic, and cook 1 minute more. Add stock and bring to a boil. Stir in cauliflower, cover and reduce heat to a simmer. Let cook until vegetables are tender, 15 to 20 minutes. Puree using an immersion blender or in batches in the blender. Return pureed soup to pot over low heat, and stir in the cream and 1 t of the thyme. Season with salt and pepper to taste and serve with additional thyme and croutons sprinkled over the top.