Pams Curried Cheddar And Cauliflower Soup Recipes

CAULIFLOWER CHEDDAR SOUP

Steps:

• In a large saucepan, combine cauliflower, onion, broth and bouillon. Cover and cook over medium heat until vegetables are tender., Meanwhile, in a medium saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes. Reduce heat; stir in cheese until melted. Add seasonings. Pour into cauliflower mixture. Simmer slowly for 30 minutes (do not boil). If desired, sprinkle with parsley.

ALE, CHEDDAR AND CAULIFLOWER SOUP

Steps:

• Put the butter in a large pot over medium heat. When it melts, add the bacon (if you're using it) and cook until it begins to brown, about 5 minutes. Add the onion, carrot, celery, garlic and some salt and pepper and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.
• Add the cauliflower, beer, stock, bay leaf and cayenne. Bring to a boil, then adjust the heat so the mixture bubbles steadily; cover and cook until the cauliflower is very tender, 10 to 15 minutes. Remove and discard the bay leaf. Stir in the mustard, and purée the soup with an immersion blender or semi-purée it with a potato masher.
• Toss together the cheddar and cornstarch. Add the cheese mixture to the soup a handful at a time, stirring all the while, until it's well incorporated and the soup is smooth. Serve hot, garnished with the herb.

PAM'S CURRIED CHEDDAR AND CAULIFLOWER SOUP

Steps:

• Rinse and drain the cauliflower leaving some water on it, salt and lightly pepper all sides, place in a microwaveable dish, cover and microwave on high for 3 to 4 minutes. Let rest until needed. (This allows residual heat to cook it further. If it is not quite tender enough, the additional simmering will finish it. If it is a very large head, or you want it very tender, you might want to cook it for 5-6 minutes in the microwave.)
• In a large saucepan, melt butter and add finely chopped vegetables. Cook over med heat until tender and translucent. Add flour and cook for 2 to 3 minutes to avoid raw flour taste.
• Add milk, cream and seasonings. ( I gave a wide range of measure for the milk because some people like thick soup, some thin. The cheese will also add some thickness and texture, so it is up to you to determine how much milk to use.) Stir and cook over medium heat until thickened. Add cheese and stir until melted.
• Chop cooked cauliflower into large bite sized pieces, and add to cheese soup base. Simmer on low for 10 minutes, stirring occasionally to prevent scorching. Taste and adjust seasonings. Serve hot with a sprinkling of chopped chives or parsley for color.

CHAUSSONS AUX POMMES

Steps:

• Melt the butter in a saute pan. Add the apples, cover and cook for 10 minutes. Take off the lid, sprinkle over the granulated sugar, toss in the raisins, if using, and cook until the sugar caramelizes and coats the fruit (by now possibly a shaggy, golden mass, depending on the type of apples). Taste. Depending on the sweetness of the fruit, you may want a squirt of lemon for balance.
• Roll the pastry out to a large square, about 1/4-inch/5 mm thick. Cut into 4 squares, then roll each one to make it slightly rectangular (not that shape matters one bit). Spoon the fruit mixture over half of each pastry, leaving a 1 cm/5 mm margin. Brush the margins with the egg wash. Fold the pastry over the filling and press the edges to seal. Set on a damp baking sheet. Slash the top of each pastry with a knife. Brush with more egg wash and let rest in the refrigerator for 15 minutes.
• Preheat the oven to 425 degrees F/220 degrees C.
• Bake the pastries for 10 minutes. Lower the oven temperature to 375 degrees F/190 degrees C and continue baking until golden, puffed up and brown, 10 to 15 minutes longer. Cool slightly on a wire rack and serve dusted with confectioners' sugar.

CHEDDAR CAULIFLOWER SOUP

Steps:

• In a large saucepan, heat oil over medium heat. Add leeks; cook and stir 3-5 minutes or until tender. Stir in cauliflower, thyme, garlic and Worcestershire sauce. Add broth; bring to a boil. Reduce heat; simmer, covered, 30-35 minutes or until vegetables are very tender., Puree soup using an immersion blender. Or, cool soup slightly and puree in batches in a blender; return to pan. Add evaporated milk and cheese; cook and stir 3-5 minutes or until cheese is melted. If desired, sprinkle each serving with additional cheese and thyme.