Cream Of Cauliflower Chestnut Soup Recipes

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CREAM OF CAULIFLOWER SOUP



Cream of Cauliflower Soup image

This mildly cheesy cauliflower soup is a favorite of mine. I make it often in summer, although it's good anytime. -Karen Brown, West Lafayette, Ohio

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings (1-1/2 quarts).

Number Of Ingredients 10

1/3 cup thinly sliced green onions (tops only)
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon salt
2 cups chicken broth
2-1/4 cups frozen cauliflower, thawed and chopped
2 cups 1% milk
1-1/2 cups shredded reduced-fat cheddar cheese
2 tablespoons dry sherry, optional
1 tablespoon minced chives

Steps:

  • In a saucepan, saute onions in butter until tender. Stir in flour and salt until blended. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. , Add cauliflower; simmer for 2 minutes. Add the milk and cheese; cook and stir until cheese is melted. Stir in sherry if desired. Garnish with chives.

Nutrition Facts : Calories 186 calories, Fat 11g fat (6g saturated fat), Cholesterol 36mg cholesterol, Sodium 792mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 1g fiber), Protein 13g protein.

CREAM OF CAULIFLOWER SOUP



Cream of Cauliflower Soup image

This soup is creamy in texture and buttery in flavor,and it looks beautiful if you garnish the soup with homemade croutons and chives.

Provided by evelinagrossberg

Categories     Cauliflower

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
2 cups chopped leeks, white portion only
1 -2 head cauliflower, outer leaves andstalks removed and florets separated into 1-inch pieces
3 cups unsalted chicken stock or 3 cups vegetable stock
3 cups heavy cream
1 bay leaf
1/4 teaspoon finely ground toasted coriander seed
salt
fresh ground white pepper, to taste
1/4 cup snipped fresh chives

Steps:

  • In a large soup pot over medium heat, warm the olive oil. Add the leeks and sauté, stirring constantly, until tender, about 5 minutes. Add the cauliflower and sauté for about 5 minutes. Add the stock, cream, bay leaf and coriander, bring to a simmer and reduce the heat to medium-low. Simmer, stirring occasionally, until the cauliflower is very tender, about 45 minutes. Remove the bay leaf.
  • Using a stick blender, puree the soup directly in the pot until it is very smooth and creamy. Alternatively puree in blender in batches. Season with salt and white pepper. Keep the soup warm over low heat until ready to serve.
  • Ladle the soup into warmed individual bowls and garnish with a pinch of chives. Serve immediately.
  • For Vegetarian option use Vegetable Broth.

Nutrition Facts : Calories 384.3, Fat 37.1, SaturatedFat 21.2, Cholesterol 122.3, Sodium 87.1, Carbohydrate 10.6, Fiber 2.3, Sugar 2.8, Protein 5.4

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