Cauliflower Soup Blomkaalssuppe Food

CAULIFLOWER SOUP

Steps:

• In a Dutch oven, combine the cauliflower, carrot, celery, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender (do not drain)., In a large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in the cheese until melted, adding hot pepper sauce if desired. Stir into the cauliflower mixture.

CAULIFLOWER SOUP

Steps:

• Melt 1/2stick of the butter in a heavy pot over medium heat. Then add the onions and cook until translucent, about 3 minutes. Add the carrots and celery, and then stir and cook for a couple more minutes. Throw in the cauliflower. Then stir it around, cover and cook over very low heat for 15 minutes.
• Add the parsley, and then add the chicken broth and simmer for 10 minutes.
• Meantime, make a simple white sauce: Melt the remaining 1/2stick butter in a medium saucepan over medium heat. Then whisk in the flour. Cook for a couple of minutes, and then pour in the milk, whisking to combine. Remove the white sauce from the heat and pour in the half-and-half. Then pour this creamy mixture into the pot. Add 1 teaspoon salt and pepper to taste, and allow the soup to simmer for another 20 to 30 minutes. The soup will thicken slightly but shouldn't be overly thick. Give it a taste and add more salt if needed.
• Now, this is the fun part: To serve the soup, place the room temperature sour cream in the bottom of a soup tureen (a very large serving bowl). Then add the whole pot of hot soup to the tureen.
• Stir gently to combine, and then serve immediately with warm rolls and an appetite for something wonderful.
• You will love everything about this.

FABULOUS ROASTED CAULIFLOWER SOUP

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). In a large bowl, toss cauliflower pieces with olive oil, garlic and shallots. Spread out in a roasting pan or baking sheet with sides.
• Roast in the preheated oven until toasted and tender, about 30 minutes.
• When the cauliflower is done, transfer to a soup pot and pour in the chicken broth and water. Season with thyme and the bay leaf and bring to a boil. Cook over medium heat for 30 minutes. Remove and discard the bay leaf.
• Puree the soup in the pot using an immersion blender, or transfer to a blender and puree in batches, then return to the pot. Stir in the cream and season with salt and pepper. Heat through before serving but do not boil.

THE BEST CAULIFLOWER SOUP EVER

Steps:

• Using a deep saucepan, heat 2 tablespoons of olive oil, add chopped onion cook until soft,but not brown about 5mins.
• Add chopped garlic cloves.
• Place the cauliflower and chopped potato into the saucepan, followed by chicken stock and milk and bring to the boil.
• Cover the soup and simmer for 15-20 minutes, or until the cauliflower is soft.
• Puree the mixture, add the nutmeg,.
• Season to taste with salt & pepper and add a sprinkling of chopped parsley and grated cheese. Serve it warm with crusty bread.

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.

SIMPLE CAULIFLOWER SOUP

Steps:

• Melt the butter in a large pot over medium heat. Saute the onion in the butter for 5 minutes. Stir in the cauliflower and potato and saute for 5 more minutes.
• Pour in the stock, bring to a boil, reduce heat to low and simmer for 20 minutes, or until all vegetables are tender. Add the milk, stirring well to blend. Season with salt and pepper to taste.

BLUMENKOHLSUPPE (CREAM OF CAULIFLOWER SOUP)

Steps:

• Cut away the thick stem at the base of the cauliflower and tear off the green leaves. Separate the flowerets and wash them under cold running water. Reserve 10 small flowerets, and chop the rest coarsely. Combine the stock and water in a 2 to 3 quart saucepan, and bring to a boil over high heat. Drop in the whole flowerets, and boil briskly, uncovered, for 10 minutes, or until they are tender but still somewhat resistant to the point of a small, sharp knife. Remove the flowerets and set them aside in a bowl. Reserve the stock.
• Melt the butter over moderate heat in a 4 quart stainless-steel or enamel saucepan. Stir in the flour and cook over low heat, stirring constantly, for 1 or 2 minutes. Do not let flour brown. Pour in the stock and the milk, beating constantly with a whisk. Cook, stirring, until the mixture comes to a boil and is smooth and somewhat thick. Reduce heat to low, and simmer for 2 or 3 minutes.
• Then add the chopped cauliflower, salt, pepper and nutmeg. Simmer, half covered, for 15 minutes, or until the cauliflower is soft enough to be easily mashed against the side of the pan. Pour the cauliflower and all of its cooking liquid into a sieve set over a bowl. With a wooden spoon, force the cauliflower through the sieve.
• Return the puree to the pan. Beat the egg yolk with a fork or whisk to break it up, then beat 1/2 cup of hot puree, 2 Tblsp. at a time. Now whisk the mixture back into the saucepan. Add the reserved flowerets and cook over moderate heat for 2 or 3 minutes, stirring occasionally. Do not let it boil. Add the lemon juice, taste for seasoning, and serve.

BLOEMKOOLSOEP (DUTCH CAULIFLOWER SOUP)

Steps:

• Clean cauliflower and separate into florettes.
• Chop the tender part of the stalk.
• Discard remainder of the stalk.
• Bring the stock to a soft boil and cook the cauliflower until just barely tender (about 8 min).
• Meanwhile in a sauce pan, melt butter, add flour and stir constantly about five minutes.
• Slowly add some of the cauliflower stock to the flour mixture.
• Continue to stir flour mixture and add enough stock to dissolve all flour and have a consistency you can pour into the stock to thicken it when the cauliflower is tender.
• Add nutmeg and cream to the soup, stir, and serve hot.
• For variety, you can omit the nutmeg, and add paprika instead.
• You can also add 1/2 cup cheese when you are combining the flour and stock.

CAULIFLOWER SOUP (BLOMKAALSSUPPE)

Steps:

• Heat the 2 cups water to boiling, add cauliflower and onion. Cook until soft, approximately 10 minutes. Do not drain. Blend with an immersion blender or in a regular blender until smooth.
• Heat butter in a three quart saucepan until bubbly, add flour, salts and pepper, cook and stir for one minute. Remove from heat, stir in the last cup of water and the bouillon, return to stove, heat to boiling, stirring constantly for one minute. Add cauliflower mixture, heat to just boiling, slowly add 1/2 and 1/2. Heat just until hot.
• Sprinkle each bowl with a touch of nutmeg, optional.

HUNGARIAN CAULIFLOWER SOUP

Steps:

• Bring milk to a boil, add the onion, carrots and ham. Cover partially and simmer gently over medium heat for 10 minutes (taking care that it doesn't boil over).
• In the meantime, remove flowerets from the cauliflower head and chop very coarsely. You want the pieces fairly large. Add them to the soup and simmer 15 minutes more.
• In a bowl, stir a little of the hot soup with the sour cream until smooth. Add back to the soup and stir until smooth. Add salt and white pepper to taste. Simmer briefly, stir gently but well.
• Serve, sprinkling each bowl with paprika to taste (I like lots).

CREAMY CAULIFLOWER SOUP WITH ROSEMARY OLIVE OIL

Steps:

• Make the rosemary oil: In a medium skillet, combine the olive oil and rosemary sprigs. Cook over low heat for 5 minutes, lowering the heat if the oil reaches a full simmer. (You want to cook it at a very gentle simmer to avoid frying the rosemary.) Carefully pour the oil and rosemary into a small bowl, leaving a slick of oil in the pan if you plan to make croutons. Allow the rosemary to cool completely in the oil while you make the soup.
• Make the soup: In a heavy pot or Dutch oven, heat 2 tablespoons olive oil over medium-low. Add the onion and cook, stirring occasionally, until tender and translucent, 6 to 8 minutes. Add the garlic and cook until fragrant, about 30 seconds. (Be careful not to let the garlic scorch!)
• Add the stock, cauliflower, salt and pepper, and bring to a boil over high. Lower the heat, cover, and simmer until the cauliflower is tender when pierced with a fork, about 10 minutes.
• Meanwhile, make the optional croutons: Heat the reserved skillet with the residual rosemary oil over medium. Add the bread cubes, sprinkle generously with salt and pepper, and cook, tossing often, until toasted all over, 4 to 5 minutes. Transfer the croutons to a plate or board to cool.
• Strain and discard the rosemary stems from the rosemary oil. Working in batches if necessary, carefully transfer the vegetables, stock and 1/4 cup rosemary oil to a blender and blend on high until creamy. Add more rosemary oil to taste, and blend to combine. Return the soup to the pot and bring to a simmer. If the soup seems thin, let it simmer for 5 to 10 minutes to reduce slightly. (Remember: The soup will continue to thicken as it cools.) Season to taste with salt and pepper.
• Serve hot. Garnish each serving with a swirl of rosemary oil, a few croutons, and a sprinkle of lemon zest. The soup will thicken as it sits; add more stock as necessary when reheating. Leftover rosemary oil will keep in a sealed container at room temperature for up to 1 week.