Cauliflower And Nutmeg Soup Recipes

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.

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.

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.

CAULIFLOWER SOUP

Steps:

• Gather the ingredients.
• In a large pot over medium heat, melt 1 tablespoon of the butter. Add the chopped onions and salt. Cook, stirring occasionally and adjusting the heat so the onions are cooking but not browning until the onions look starchy and a bit creamy, about 5 minutes. Add the chopped garlic and cook until fragrant, about 1 minute.
• Add the chopped cauliflower, stir to combine, cover, and cook 3 minutes. Add the broth, bring the pot to a boil, and reduce the heat to maintain a steady simmer. Cook the soup until the cauliflower is tender to the bite, about 10 minutes.
• Purée the soup with a hand-held blender. Or, whirl in batches in a blender or food processor until smooth. Be sure to place a kitchen towel over the blender to prevent potential burns if you don't want to wait for the soup to cool down.
• Stir in the pepper and nutmeg. (Note: At this point, the soup may be cooled, covered, and frozen for up to four months.)
• Add the milk and warm over medium-low heat until the soup is hot. Taste and add more salt, pepper, and/or nutmeg to taste, if you like.
• Meanwhile, if you want to add a parsley-butter swirl, melt 2 tablespoons of butter and stir in the parsley.
• Serve the soup hot, with a swirl of parsley butter on top, if you like.

CAULIFLOWER SOUP WITH NUTMEG

Steps:

• Melt the butter and cook the onion over a medium heat until soft and pale gold. Add the cauliflower and turn the florets around in the buttery juices. Add the stock and nutmeg, then season to taste. Cook for about 15 minutes until the caulifl ower is completely tender - it must be soft. Blend until smooth using a food processor or stick blender, and season. Meanwhile, preheat the grill to high. Grill the bread, then spread with the mustard and scatter with cheese. Grill until the cheese is melted and golden, then cut the toasts into rough croutons. Serve the soup topped with the cheesy croutons and a light grating of nutmeg, with a green salad on the side.

CAULIFLOWER AND NUTMEG SOUP

Steps:

• Heat oil in a large saucepan over medium heat. Cook onion 3-4 minutes until soft.
• Add the cauliflower, stock, water and nutmeg. Bring the temperature to high and bring the mix to the boil, then reduce the heat to low and simmer, partially covered, 20-25 minutes or until cauliflower is tender and mixture reduces slightly.
• Remove the mix from the heat. Process with a stab mixer (or in batches in a food processor) until smooth.
• Add cream and season with salt and pepper. Place soup over medium heat for 5 minutes or until heated through.

CAULIFLOWER AND NUTMEG SOUP

Steps:

• Chop the cauliflower into pieces along with a few of the better outer green leaves.
• Melt the butter in a large saucepan.
• Add the chopped onions and the cauliflower and green leaves and fry gently for about 10 minutes or until the onions are soft.
• Pour in the vegetable stock and bring to the boil.
• Stir in the ground almonds and the nutmeg, then reduce the heat, cover the pan and simmer for 20 minutes.
• Remove the pan from the heat and allow to cool slightly. When cool, place all of the mixture into the blender and blend until the mixture is smooth and there are no large chunks of vegetable.
• Pour in the cream, blend and then transfer back to the saucepan.
• Check the seasoning and add salt and pepper if necessary.
• Reheat the soup and serve hot with crusty bread.

ROASTED NUTMEG CAULIFLOWER

Steps:

• Preheat the oven to 425 degrees.
• Place the cauliflower in a 9X13 inch baking dish, toss with the oil, and sprinkle with the nutmeg and salt.
• Cover.
• Roast for 20 to 30 minutes, stir occasionally-edges should get toasty.
• Top with yogurt.