Cauliflower Potato And Blue Cheese Soup Food

CAULIFLOWER POTATO SOUP

Steps:

• Cook bacon in a medium pot over medium heat until crispy and browned. Remove the bacon leaving the fat in the pot.
• Stir in the onions and cook until softened, about 5 minutes. Stir in garlic and cook one minute more.
• Add chicken broth, milk, potatoes and cauliflower. Bring to a boil, reduce heat to medium-low and simmer uncovered until vegetables are tender.
• Remove about 1 cup of vegetables, chop, and set aside. Blend soup with a hand blender and bring back to a boil.
• Combine 1 tablespoon cornstarch with 1 tablespoon water. Stir into simmering soup to thicken (add more if needed).
• Remove from heat and stir in chopped vegetables and cheese. Season to taste with salt & pepper.
• Top with crispy bacon and serve.

CAULIFLOWER SOUP WITH BLUE CHEESE

Steps:

• Saute the garlic and leek in butter until translucent.
• Pour in vegetable broth; add cauliflower florets.
• Bring to boil; reduce heat to medium-low, cover and cook for 10-15 minutes until cauliflower is crisp-tender.
• Transfer 1 cup of broth to bowl; whisk in cornstarch or potato starch flour to make a slurry; set aside.
• Using an immersion blender, puree the soup in the pot until creamy.
• Whisk the slurry into the pot and heat; fold in blue cheese and parsley.
• Simmer for an additional 5 - 10 minutes.
• Garnish with bacon crumbles and additional blue cheese to serve.

CAULIFLOWER CHEESE SOUP

Steps:

• Heat the butter in a large saucepan. Tip in the onion and cook until softened, about 5 mins, stirring often. Add the cauliflower, potato, stock, milk and seasoning. Bring to the boil, then reduce the heat and leave to simmer for about 30 mins until the cauliflower is soft and the potato almost collapsing.
• Whizz in a food processor or crush with a potato masher until you get a creamy, thick soup. Top up with more milk to thin a little if serving in mugs. You can make ahead up to 2 days in advance, cool, cover and leave in the fridge until needed, or freeze for up to 1 month. When ready to serve, warm through, ladle into mugs or bowls, top with the cheese pieces, then stir through before eating.

POTATO-BLUE CHEESE SOUP

Steps:

• Melt butter in large saucepan over medium high heat.
• Add onion; cook 5 minutes or until soft.
• Add garlic; cook 1 minute.
• Add potatoes; cook 5 minutes.
• Add broth; bring to a boil.
• Reduce heat to medium low; cover and simmer 20 minutes or until potatoes are tender.
• Stir in half-and-half, 1/2 cup of the cheese, salt and pepper.
• (Soup can be made to this point up to 1 day ahead.) Before serving, sprinkle with remaining 1/2 cup cheese.

CHEESY CAULIFLOWER AND POTATO SOUP

Steps:

• In a large saucepan, combine the vegetables, onion, bouillon and 2 cups water. Bring to a boil. Reduce heat; cover and simmer for 4-6 minutes or until vegetables are tender., Stir in the milk, soup, garlic powder and nutmeg. Combine cornstarch and remaining water until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Stir in cheese until melted.

CREAMY BROCCOLI CAULIFLOWER SOUP WITH BLUE CHEESE

Steps:

• In a large soup pot over medium heat, melt butter; add shallots and sauté for 3 minutes.
• Add flour and whisk briskly to form a roux. Slowly stir in broth.
• Add potatoes, broccoli, cauliflower and spices. Bring to a boil; reduce heat and simmer for about 15 minutes or until all veggies are very tender.
• Using an immersion blender/blender/food processor, puree to desired consistency.
• Return to pot over med-low heat and stir in cheeses and milk. Stir often until cheese is melted.
• Serve.

CAULIFLOWER, POTATO AND BLUE CHEESE SOUP

Steps:

• Heat the oil in a medium suacepan over medium heat. Add the oregano sprigs and cook for 1-2 mins or until crisp. Set aside.
• Add the onion and garlic and cook for 3-4 mins, or until golden.
• Add the cauliflower and potato and cook, stirring, for a further 2 minutes.
• Add the stock, increase heat to high and bring to the boil. Cook for 18-20 mins or until potato and califlower are tender.
• Add half the cheese, salt and pepper and, using a hand blender, process until smooth.
• Stir through the cream. Top with the oregano and remaining cheese to serve.