Cauliflower And Extra Old 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.

CAULIFLOWER SOUP

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.

ROASTED CAULIFLOWER SOUP

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Place the cauliflower in a small roasting pan. Drizzle with oil and season with nutmeg, garlic powder, salt, and pepper; toss to coat.
• Roast the cauliflower in the preheated oven stirring every 10 minutes until golden brown and tender, 30 to 40 minutes. Remove from the oven and set aside.
• Melt the butter in a large saucepan over medium heat. Add the chopped onion and cook and stir until lightly golden brown, about 10 minutes.
• Sprinkle the flour over the onions and stir to coat. Slowly pour the chicken broth and milk into the pan. Mix with a wire whisk until all of the flour is dissolved. Bring to a boil while stirring continuously until it thickens, then reduce heat to low. Stir in the sherry and the roasted cauliflower. Serve as is, or blend half and recombine with the rest of the soup for a thicker consistency.

SIMPLE CAULIFLOWER SOUP

Steps:

• Melt the butter in a large pot over medium heat. Saute the onion in the butter for 5 minutes. Stir in the cauliflower and potato and saute for 5 more minutes.
• Pour in the stock, bring to a boil, reduce heat to low and simmer for 20 minutes, or until all vegetables are tender. Add the milk, stirring well to blend. Season with salt and pepper to taste.

CAULIFLOWER AND EXTRA OLD SOUP

Steps:

• In large pot over medium heat, sauté onion, celery and carrot in olive oil until onion is translucent.
• Add cauliflower and thyme to pot and pour in the stock.
• Cover and bring to boil.
• Reduce heat to medium and cook until cauliflower is tender.
• Remove pot from heat.
• Working in batches, puree the mixture in a food processor or blender and return to the pot (I prefer it slightly chunky).
• Reduce heat to low and whisk in the cream, dry mustard, Dijon and cheddar.
• Heat thoroughly but do not let the soup boil.
• If you find the soup a bit thick at this point, add a little stock or water.
• Add salt (if necessary) and pepper.
• Serve.
• A pleasant variation: Substitute 1 cup of thinly sliced leeks for the onion and 1 1/2 cups of crumbled Stilton for the cheddar; add 3 tablespoons of Tawny port and garnish with freshly chopped chives.