Cream Of Cauliflower Soup Recipe 485 Recipes

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

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.

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 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.

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.

CREAM OF CAULIFLOWER SOUP

Steps:

• Preheat oven to 300 degrees.
• Remove loose outer leaves from garlic and slice off tops of bulbs so that each clove is open at the top.
• Place heads of garlic on a piece of aluminum foil.
• Place on cookie sheet.
• Drizzle garlic heads with 1 tsp olive oil.
• Seal foil and bake for 1 hour.
• Open foil and bake for an additional 20 minutes.
• Remove from oven and let cool.
• When cool enough to handle squeeze garlic from husks.
• Using a fork mash garlic and set aside.
• In large heavy stockpot melt butter.
• Add diced onions and carrots and saute over medium-low heat until soft, about 30 minutes.
• While sauteing onion and carrot mixture clean cauliflower removing leaves and separate into small to medium florets.
• Once onions and carrots are soft add flour and saute' for about 3 minutes.
• Slowly whisk in wine to flour mixture, mixing thoroughly.
• Add 4 cans of chicken broth, thyme, black pepper, salt, white pepper, tabasco sauce, cayenne pepper and mashed roasted garlic, mixing thoroughly.
• Add cleaned cauliflower and bring to a boil.
• Lower heat, cover and simmer over low heat about 45 minutes.
• Using a slotted spoon remove about one-half of cauliflower from stock.
• Using an immersion blender or food processor blend until smooth, making a paste.
• Return pureed cauliflower to stock pot and add heavy cream and shredded Swiss Cheese.
• Bring to a simmer and cook for an additional 10 minutes.
• Depending on the thickness you may or may not need to add a little more chicken broth.
• If using additional broth to thin only add a little at a time.

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.

CREAMED CAULIFLOWER

Steps:

• Put cauliflower into a large saucepan over medium-high heat. Cover with water and bring to boiling. Cook cauliflower until just tender, about 10 minutes. Do not overcook or the final product will be mushy. Drain water. Add milk, butter, salt, and pepper to the saucepan with the cauliflower. Bring to a gentle boil over medium heat, stirring often to prevent milk from scalding, about 5 minutes.
• Mix cornstarch and water in a small bowl until cornstarch has dissolved. Add to boiling milk-cauliflower mixture. Simmer until sauce starts to thicken, about 5 minutes.