Cream Of Cauliflower Soup I Recipes

CREAM OF CAULIFLOWER SOUP

Steps:

• In a saucepan, saute onions in butter until tender. Stir in flour and salt until blended. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. , Add cauliflower; simmer for 2 minutes. Add the milk and cheese; cook and stir until cheese is melted. Stir in sherry if desired. Garnish with chives.

WINNING CREAM OF CAULIFLOWER SOUP

Steps:

• In a soup kettle or Dutch oven, saute the onions, carrots, celery and garlic in 1/4 cup butter until tender. Add cauliflower, broth, parsley, salt and pepper, basil and tarragon. Cover and simmer until the vegetables are tender, 30 minutes. , Meanwhile, in a saucepan, melt the remaining butter. Stir in flour until smooth. Gradually stir in the milk and whipping cream. Bring to a boil; cook and stir until thickened, 2 minutes. Add to cauliflower mixture. Cook until thickened, stirring frequently, 10 minutes. Remove from the heat; stir in sour cream. Garnish with tarragon if desired.

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.

CREAMY CAULIFLOWER SOUP

Steps:

• In a Dutch oven, combine the broth, celery, onion and carrot. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add cauliflower; cover and simmer 15-20 minutes longer or until vegetables are tender. Cool slightly., Meanwhile, in a saucepan, melt butter. Stir in flour until smooth; gradually stir in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. , In a blender or food processor, process vegetable mixture in batches until smooth; return to pan. Stir in the cream, parsley, salt, dill, pepper and white sauce; heat through.

CREAM OF CAULIFLOWER SOUP

Steps:

• Peel and roughly chop the onion. In a large pot over medium heat, melt the butter. Add the onion and salt. Cook, stirring occasionally and adjusting the heat so the onions are cooking but not browning, until the onions look starchy and a bit creamy, about 5 minutes.
• While the onions cook, peel and chop the garlic. Add the garlic to the pot and cook until fragrant, about 1 minute.
• Meanwhile, roughly chop the cauliflower or simply pull it apart into florets. Many people will be tempted to discard the solid white core, but it has plenty of flavor, so chop it up and add it in with the florets. Add the cauliflower to the pot, stir to combine, cover and cook 3 minutes.
• Add the broth, bring to a boil, and reduce the heat to maintain a steady simmer. Cook until the cauliflower is very tender, about 10 minutes.
• Purée the soup with a hand-held immersion blender. Or whirl in a blender or food processor until smooth (place a kitchen towel over the blender to prevent potential burns); depending on how big your blender is, you may need to work in batches. However you puree the soup, whirl it for a bit longer than you think necessary to achieve the smoothest possible soup.
• Stir in the pepper and nutmeg. Taste and add more salt, pepper, and/or nutmeg to your liking. (Note: At this point the soup may be cooled, covered, and frozen for up to four months.)
• Stir in the cream and cook over medium-low heat until the soup is nice and hot. Serve the soup hot, with a sprinkle of parsley or chives as a garnish, if you like.

CREAM OF CAULIFLOWER SOUP

Steps:

• In a large pot sauté onion in butter on medium heat until golden. Add ginger, leek, celery, carrots and garlic and continue to cook for a further 4 to 5 minutes or until vegetables are just golden. Add the flour and stir until blended.
• Add remaining ingredients, except cream, lime juice and parsley and bring to a boil. Cover and reduce heat to low. Simmer the soup for 30 minutes or until cauliflower is tender. Add the cream and limejuice. Remove lid and continue to simmer for a further 15 minutes. Adjust seasoning.
• Sprinkle with chopped parsley and serve.

CREAMY CAULIFLOWER SOUP

Steps:

• Preheat oven to 450 degrees. In a medium pot, combine chicken broth and cauliflower; season with salt and pepper. Bring to a boil, then reduce to a simmer. Cover and cook until cauliflower is very tender, about 20 minutes. Working in batches, puree cauliflower until smooth (thin it with broth, if necessary).
• Meanwhile, on a small baking sheet toss cauliflower leaves with oil; season with salt and pepper. Roast until brown and tender, about 10 minutes. Serve as garnish on soup.

CREAM OF CAULIFLOWER SOUP

Steps:

• 1. Cut leeks in half lengthwise. Wash to remove dirt. Pat dry and thinly slice crosswise.
• 2. Heat the oil with the butter in a heavy pot over low heat. Wilt the leeks and celery with leaves until softened, 10 minutes; add garlic during the last 5 minutes.
• 3. Stir in the curry powder and ginger, and cook over very low heat to permeate the vegetables, 1 minute.
• 4. Add the broth, lemon juice, and cauliflower florets. Raise the heat to high and bring to a boil; reduce the heat and simmer, partially covered, until the cauliflower is very tender, 15 minutes. Cool slightly.
• 5. Purée in a food processor until very smooth, adding half-and-half through the feed tube. Add extra broth for desired consistency. Season with salt and pepper.

EASY CREAM OF CAULIFLOWER SOUP

Steps:

• In large pot melt butter.
• Saute onion until tender on medium heat.
• Add cauliflower florets. Saute califlower and onion for about 2 minutes.
• Sprinkle flour over butter and veggie mixture.
• Saute for 1 minute.
• Add stock.
• Stir until combined.
• Cover and cook on medium heat for about 15 minutes or until cauliflower is tender.
• Add milk and cream cheese.
• Stir for about 10 minutes until combined and thick.

CREAM OF CAULIFLOWER AND STILTON SOUP

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.

CREAM OF CAULIFLOWER SOUP

Steps:

• In a large soup pot over medium heat, warm the olive oil. Add the leeks and sauté, stirring constantly, until tender, about 5 minutes. Add the cauliflower and sauté for about 5 minutes. Add the stock, cream, bay leaf and coriander, bring to a simmer and reduce the heat to medium-low. Simmer, stirring occasionally, until the cauliflower is very tender, about 45 minutes. Remove the bay leaf.
• Using a stick blender, puree the soup directly in the pot until it is very smooth and creamy. Alternatively puree in blender in batches. Season with salt and white pepper. Keep the soup warm over low heat until ready to serve.
• Ladle the soup into warmed individual bowls and garnish with a pinch of chives. Serve immediately.
• For Vegetarian option use Vegetable Broth.

CREAM OF CAULIFLOWER SOUP

Steps:

• Chop cauliflower and leeks.
• Simmer cauliflower and leeks in broth for 30 minutes.
• Blend in blender to desired consistency.
• Melt butter in deep skillet and add flour.
• Gradually add milk while whisking until thick.
• Add all and season to taste.