CAULIFLOWER SOUP
Every other cauliflower soup recipe I tried lacked flavor, but this cheesy recipe packs a tasty punch! We like it with hot pepper sauce for a little extra kick. -Debbie Ohlhausen, Chilliwack, British Columbia
Provided by Taste of Home
Time 30m
Yield 8 servings (about 2 quarts).
Number Of Ingredients 12
Steps:
- In a Dutch oven, combine the cauliflower, carrot, celery, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender (do not drain)., In a large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in the cheese until melted, adding hot pepper sauce if desired. Stir into the cauliflower mixture.
Nutrition Facts : Calories 159 calories, Fat 11g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 617mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 2g fiber), Protein 7g protein.
BLOEMKOOLSOEP (DUTCH CAULIFLOWER SOUP)
Make and share this Bloemkoolsoep (Dutch Cauliflower Soup) recipe from Food.com.
Provided by PanNan
Categories Cauliflower
Time 30m
Yield 2 quarts, 8 serving(s)
Number Of Ingredients 6
Steps:
- Clean cauliflower and separate into florettes.
- Chop the tender part of the stalk.
- Discard remainder of the stalk.
- Bring the stock to a soft boil and cook the cauliflower until just barely tender (about 8 min).
- Meanwhile in a sauce pan, melt butter, add flour and stir constantly about five minutes.
- Slowly add some of the cauliflower stock to the flour mixture.
- Continue to stir flour mixture and add enough stock to dissolve all flour and have a consistency you can pour into the stock to thicken it when the cauliflower is tender.
- Add nutmeg and cream to the soup, stir, and serve hot.
- For variety, you can omit the nutmeg, and add paprika instead.
- You can also add 1/2 cup cheese when you are combining the flour and stock.
BLOEMKOOL (CAULIFLOWER NETHERLANDS - STYLE)
Cauliflower served in a simple white sauce with a hint of nutmeg which highlights the cauliflower. Cheese lovers have the option of adding some of there favorite cheese to the sauce. Try melting some Dutch cheese such as Edam or Gouda cheese into your sauce. Some other suggestions are Fontina, Gruyere, Cheddar or your favorite mild cheese from your part of the world. Enjoy!
Provided by Acerast
Categories Cauliflower
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Clean and break cauliflower into flowerettes.
- In a kettle, boil cauliflower in the water until tender.
- While the cauliflower is cooking, melt butter in a medium saucepan, over low heat.
- Whisk in flour, salt and nutmeg, making a smooth paste.
- Add the milk slowly, stirring constantly to incorporate smoothly.
- Cook over low heat until thickened, stirring constantly.
- Optional: grated cheese may be added at this point, stirring constantly to incorporate into a smooth sauce.
- Drain and place cauliflower in a serving dish.
- Pour white sauce, (cheese sauce) over cauliflower and serve.
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