Spinach And Cauliflower Soup Recipes

SPINACH AND CAULIFLOWER SOUP

Steps:

• Cauliflower soup.
• Cut cauliflower into small flowerettes. Melt butter in pan, add diced onion, cook until transparent. Add cauliflower, mix well, cook 2 minutes stirring to prevent browning. Add stock, bring to boil, reduce heat and simmer covered for 20 minutes. Puree soup in batches, push through sieve. Return to pan and season. When soup reboils, add cream. Heat through without boiling.
• Spinach Soup.
• Place pine nuts in pan, stir over low heat until golden brown; remove from pan immediately. Add butter, crushed garlic and chopped onion to pan; cook until onion is transparent. Add spinach and stock, bring to boil, reduce heat and simmer gently, covered for 15 minutes, stirring occasionally. Pour soup into blender, add pine nuts and parsley, blend until pureed. Push mixture through sieve. Return to pan, add combined cornflower and water. Stir over medium heat until soup boils, season.
• Grand Finally.
• Pour soup into 2 separate jugs. With one jug in each hand, pour soup into individual bowls at the same time, then swirl soups gently with the handle of a spoon.
• You can prepare the soups ahead of time and reheat when ready to serve.

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 STALK PUREE WITH SPINACH - THE SUPER SOUP

Steps:

• Combine cauliflower stems and leaves, chicken broth, garlic, and shallots in a 4-quart pot; add enough water to cover the leaves. Cover pot and bring liquid to a simmer.
• Heat bacon drippings in a skillet over medium heat. Cook and stir onion in the hot bacon drippings until translucent, 5 to 10 minutes. Add onion to the soup and continue to simmer until stems soften, about 2 hours.
• Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return soup to pot and stir spinach, salt, and pepper into soup; simmer for 5 minutes.