Golden Sausage Cauliflower Soup Recipes

TUSCAN CAULIFLOWER SOUP

Steps:

• In a large saucepan, combine cauliflower, broth, water and garlic; bring to a boil. Simmer, uncovered, until cauliflower is tender, 12-15 minutes., Meanwhile, in a large skillet, cook sausage and mushrooms over medium heat until sausage is no longer pink, breaking up sausage into crumbles, 6-8 minutes. Remove with a slotted spoon; drain on paper towels., Add sausage and mushrooms to cauliflower mixture; return to a boil. Reduce heat; simmer, uncovered, 5 minutes. Stir in cream and pepper; heat through. Serve with bacon.

SPICY SAUSAGE AND CAULIFLOWER SOUP

Steps:

• In large Dutch oven, cook sausage over medium-high heat for 5 minutes, or until sausage is browned and crumbles.
• Remove sausage, and reserve drippings in pan (drippings should equal about 1/4 cup).
• Reduce heat to medium; add vegetable oil.
• Add flour and cook, whisking to remove any lumps, until light brown.
• Stir in chicken broth, whisking to remove any lumps.
• Add cauliflower, and simmer until tender and begins to fall apart.
• Stir in half-and-half.
• To serve, top each bowl with desired amounts of crumbled sausage.
• Garnish with cheddar cheese and green onions, if desired.
• Serve immediately.
• Note: For a smoother soup, puree in a food processor before adding half-and-half.

GOLDEN CAULIFLOWER SOUP

Steps:

• In medium saucepan, cook cauliflower in 1 cup water until tender.
• Reserve 1 cup cooked flowerettes.
• In blender or food processor, blend remaining cauliflower and liquid; set aside.
• In large heavy saucepan, cook onion in butter until tender; stir in flour.
• Gradually add remaining 1 cup water, milk and bouillon, stirring until well blended and thickened.
• Add cheese, pureed cauliflower, reserved flowerettes and nutmeg.
• Cook and stir until cheese melts and mixture is hot (do not boil).
• Serve garnished with green onion or parsley.