Cream Of Cauliflower Soup Ii Recipes

WINNING CREAM OF CAULIFLOWER SOUP

Steps:

• In a soup kettle or Dutch oven, saute the onions, carrots, celery and garlic in 1/4 cup butter until tender. Add cauliflower, broth, parsley, salt and pepper, basil and tarragon. Cover and simmer until the vegetables are tender, 30 minutes. , Meanwhile, in a saucepan, melt the remaining butter. Stir in flour until smooth. Gradually stir in the milk and whipping cream. Bring to a boil; cook and stir until thickened, 2 minutes. Add to cauliflower mixture. Cook until thickened, stirring frequently, 10 minutes. Remove from the heat; stir in sour cream. Garnish with tarragon if desired.

CREAMY CAULIFLOWER SOUP

Steps:

• Preheat oven to 450 degrees. In a medium pot, combine chicken broth and cauliflower; season with salt and pepper. Bring to a boil, then reduce to a simmer. Cover and cook until cauliflower is very tender, about 20 minutes. Working in batches, puree cauliflower until smooth (thin it with broth, if necessary).
• Meanwhile, on a small baking sheet toss cauliflower leaves with oil; season with salt and pepper. Roast until brown and tender, about 10 minutes. Serve as garnish on soup.

CREAM OF CAULIFLOWER SOUP

Steps:

• Peel and roughly chop the onion. In a large pot over medium heat, melt the butter. Add the onion 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.
• While the onions cook, peel and chop the garlic. Add the garlic to the pot and cook until fragrant, about 1 minute.
• Meanwhile, roughly chop the cauliflower or simply pull it apart into florets. Many people will be tempted to discard the solid white core, but it has plenty of flavor, so chop it up and add it in with the florets. Add the cauliflower to the pot, stir to combine, cover and cook 3 minutes.
• Add the broth, bring to a boil, and reduce the heat to maintain a steady simmer. Cook until the cauliflower is very tender, about 10 minutes.
• Purée the soup with a hand-held immersion blender. Or whirl in a blender or food processor until smooth (place a kitchen towel over the blender to prevent potential burns); depending on how big your blender is, you may need to work in batches. However you puree the soup, whirl it for a bit longer than you think necessary to achieve the smoothest possible soup.
• Stir in the pepper and nutmeg. Taste and add more salt, pepper, and/or nutmeg to your liking. (Note: At this point the soup may be cooled, covered, and frozen for up to four months.)
• Stir in the cream and cook over medium-low heat until the soup is nice and hot. Serve the soup hot, with a sprinkle of parsley or chives as a garnish, if you like.

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.

CREAM OF CAULIFLOWER SOUP

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.

CREAM OF CAULIFLOWER SOUP

Steps:

• Trim root end and tough, green leaves from leek.
• Quarter the leek lengthwise leaving attached at root end, and wash well under running water, pulling leaves apart to remove all grime.
• Slice the leek thinly.
• Combine leek and butter in soup pot.
• Cover and heat slowly over a medium heat, stirring occasionally to keep from sticking.
• Cook ten minutes, then add shallot.
• Continue cooking, covered, stirring occasionally until leek is very soft, about 10 more minutes.
• Increase heat to medium-high and add wine.
• Cook, stirring, until wine has reduced by about half.
• Add cauliflower and potato, stirring until coated with leek mixture.
• Add chicken stock and water, cover and bring to a boil-- about 5 minutes-- and cauliflower should mash with a spoon.
• Remove half the soup to a blender.
• Add half of mustard and sour cream, pulse to grind, then increase to puree.
• Remove to clean saucepan and repeat process in blender with remaining cauliflower mixture, mustard and sour cream.
• Bring back to simmer-- do not allow to boil or sour cream will curdle-- and season to taste with salt and additional mustard.
• Ladle into bowls and grate fresh nutmeg over top.

CREAM OF CAULIFLOWER SOUP

Steps:

• Pour 1/2 cup vegetable broth into a large saucepan.
• Bring to boil over med-high heat& cook onion& leek, reducing heat to medium, and stirring often until vegetables are soft, (about 7 minutes).
• Add rest of broth, cauliflower& potatoes.
• Bring to boil over med-high heat.
• Cover& reduce heat to medium low,& simmer until potatoes& cauliflower are soft enough to puree.
• Using a food processor or immersion blender, puree the soup then return to pot to gently warm.
• Add salt& freshly ground pepper to taste.