Loaded Cream Of Cauliflower Soup 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.

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.

LOADED CREAM OF CAULIFLOWER SOUP

Steps:

• Preheat oven to 375°F.
• Cut cauliflower in half. Put on baking sheet and cover with tin foil. Bake for approximately 1/2 hour or until tender.
• Once cooked, place cauliflower in large bowl and add cream cheese. Mash together.
• In frying pan add bacon, onion and garlic. Fry until bacon is crisp, then add mixture to cauliflower mixture. Blend and set aside.
• In soup pot, melt butter. Add cornstarch and mix, then add cream slowly so the cornstarch and butter dissolves. Then add both stocks. Stir until soup thickens a bit, then add wine and green onions.
• Once combined, add cauliflower mixture and turn heat to medium low and stir.
• Heat through, stirring occasionally.