CHEESY CAULIFLOWER SOUP
Steps:
- In a large pot, fry the bacon pieces over medium-high heat until crisp. Remove the bits from the pan and drain on a paper towel. Pour off the grease and return the pan to stove, leaving the bacon bits to the side for now.Add onions and cook over medium-high heat for 3-4 minutes. Add cauliflower, sprinkle with Cajun spice and black pepper, and stir, cooking for another 3 to 4 minutes, or until the cauliflower starts turning golden brown. Pour in chicken broth, stir, and reduce the heat to simmer. Cook for 15 minutes. After that time, you can use an immersion blender to puree slightly or all the way if you prefer. (Or use a regular blender; just don't fill too full.)In a separate saucepan or skillet, melt the butter. Sprinkle in the flour and whisk to form a paste. Pour in the milk, then continue cooking until it becomes thick. Remove from the heat and stir in the half and half. Pour the white sauce into the soup. Turn the heat to medium-high and bring back to a boil for 3-5 minutes. Reduce the heat to low and stir in the sour cream and cheese until fully melted. Stir in the parsley.Taste and adjust seasonings. Serve with a little extra cheese, a sprinkle of bacon, and a sprinkle of parsley.
CAULIFLOWER SOUP
Steps:
- In a large soup pot or dutch oven, melt 4 tablespoons butter. Add the onion and cook for a few minutes, or until it starts to turn brown. Add the carrots and celery and cook an additional couple of minutes. Add cauliflower and parsley and stir to combine. Cover and cook over very low heat for 15 minutes. After 15 minutes, pour in chicken stock or broth. Bring to a boil, then reduce heat and allow to simmer.In a medium saucepan, melt 4 tablespoons butter. Mix the flour with the milk and whisk to combine. Add flour-milk mixture slowly to the butter, whisking constantly. Remove from heat and stir in 1 cup half-and-half. Add mixture to the simmering soup. Allow to simmer for 15 to 20 minutes. Check seasoning and add more salt or pepper if necessary. Just before serving, place the sour cream in a serving bowl or soup tureen. Add two to three ladles of hot soup into the tureen and stir to combine with the sour cream. Pour in remaining soup and stir.Serve immediately.
CHEESY CAULIFLOWER SOUP
Provided by Ree Drummond : Food Network
Categories appetizer
Time 50m
Yield 10 servings
Number Of Ingredients 13
Steps:
- In a large pot, fry the bacon pieces over medium-high heat until crisp. Drain the bacon on a paper towel and set aside. Pour off the grease and return the pot to the stove.
- Add the onions to the pot and cook over medium-high heat for 3 to 4 minutes. Add the cauliflower, sprinkle with the Cajun spice and 1/2 teaspoon black pepper and cook, stirring, until the cauliflower starts turning golden brown, another 3 to 4 minutes. Stir in the chicken broth, bring to a boil, reduce the heat to a simmer and cook for 15 minutes.
- Use an immersion blender to puree the mixture slightly, or all the way if you prefer. (Or use a regular blender; just don't fill too full.)
- In a separate saucepan or skillet, melt the butter. Sprinkle in the flour and whisk to form a paste. Pour in the milk, then continue cooking until it thickens. Remove from the heat and stir in the half-and-half.
- Pour the white sauce into the soup. Turn the heat to medium high and bring back to a boil for 3 to 5 minutes. Reduce the heat to low, stirring in the cheese and sour cream until the cheese is fully melted. Stir in the parsley.
- Taste and adjust the seasoning. Serve with a little extra cheese, a sprinkle of bacon and a sprinkle of parsley.
CAULIFLOWER SOUP (PIONEER WOMAN)
Wow. Who knew cauliflower soup could be so exciting. I couldn't stop eating this. This is a definite make-again recipe. I skipped the sour cream and still loved it. If you want to make this a smoother, thicker soup--use an immersion blender to puree and cook an additional 10 minutes after pureeing. Recipe courtesy of The Pioneer Woman Cooks Food From My Frontier.
Provided by AmyZoe
Categories Cauliflower
Time 1h
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Melt 1/2 stick of butter in a heavy pot over medium heat, then add the onion and cook until translucent, about 3 minutes.
- Add the carrot and celery.
- Stir and cook for a few more minutes.
- Throw in the cauliflower.
- Stir it around, cover, and cook over very low heat for 15 minutes.
- Add the minced parsley.
- Add the chicken broth and simmer for 10 minutes.
- In the meantime, make white sauce: Melt the remaining 1/2 stick of butter in a medium saucepan over medium heat. Then whisk in the flour. Cook for a couple of minutes, then pour in the milk, whisking to combine.
- Remove the white sauce from the heat and pour in the half-and-half.
- Pour the white sauce mixture into the pot.
- Add a teaspoon to 2 of 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 additional salt or other seasonings as necessary.
- To serve the soup, place the room temperature sour cream in the bottom of the soup tureen. Then addd the whole pot of hot soup to the tureen. Stir gently to combine and immediately serve with warm rolls.
Nutrition Facts : Calories 212, Fat 16.3, SaturatedFat 9.6, Cholesterol 41.8, Sodium 371.9, Carbohydrate 11.7, Fiber 1.4, Sugar 4.4, Protein 7
CAULIFLOWER SOUP WITH CRISPY BRUSSELS SPROUTS AND APPLES
Steps:
- Place the cauliflower florets in a large pot with the onion, thyme sprigs and milk. Slowly bring to a boil over medium-high heat. Season with kosher salt, cover and simmer until the cauliflower is soft, 25 to 30 minutes. Discard the thyme sprigs. Transfer the cauliflower mixture to a blender and puree until completely smooth. Taste and season with salt.
- Fill a medium saucepan with 2 to 3 inches of olive oil and heat to 350 degrees F. Fry the Brussels sprout leaves a few at a time until browned, 30 to 40 seconds. Drain on paper towels and season with fleur de sel.
- To serve, scoop the apple into balls with a Parisian scoop or small melon baller. Or, just dice the apple if a scoop is unavailable. Ladle the soup into shallow bowls or small shot glasses or espresso cups and garnish with the fried Brussels sprout leaves. Sprinkle with the chives, lemon thyme leaves, apple balls and season with fleur de sel and cracked black pepper. Drizzle with the smoked olive oil.
CAULIFLOWER SOUP
Provided by Ree Drummond : Food Network
Time 1h15m
Yield 10 to 12 servings
Number Of Ingredients 14
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.
CAULIFLOWER SOUP
Provided by Robert Irvine : Food Network
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- In a large, heavy bottom saucepan over medium heat add the butter and leeks and cook until the leeks are tender, 5 to 7 minutes. Once the leeks are tender add the flour, stirring well and cook until all of the flour has been incorporated. Add the stock, cauliflower and the potato and bring the mixture to a boil. Once boiling, reduce the heat to medium-low and simmer for 15 to 20 minutes. Remove from the heat, and let cool for about 5 minutes. Add the soup, in batches, to a food processor or blender and puree. Return the soup to the original saucepan over medium-high heat, add the cream and bring to a simmer. Reduce the heat to low and simmer for 10 to 12 minutes to allow the soup to thicken. Stir in the sage. Ladle the soup into serving bowls and garnish with tarragon or chives.
SAUSAGE, POTATO, AND KALE SOUP (PIONEER WOMAN)
This reminds me of Zuppa Toscana. I used evaporated milk in place of the heavy cream and half and half, and I still absolutely loved this.
Provided by AmyZoe
Categories < 60 Mins
Time 50m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Prepare the kale and set it aside.
- In a medium pot, boil sliced potatoes until tender. Drain and set aside.
- In a large pot, crumble and brown the Italian sausage. Drain as much of the fat as you can.
- Stir in the red pepper flakes, oregano, chicken broth, milk, and half and half. Simmer for 30 minutes.
- Give it a taste and adjust seasonings as needed.
- Add the potatoes, a splash of heavy cream for richness, then stir in the kale. Simmer an additional 10 to 15 minutes, then serve.
THE BEST CAULIFLOWER SOUP EVER
I never ate Cauliflower, it was one of those veg that your mum had bribe you into eating as a child! So last week I went out for a pre-theatre meal and guess what the first set menu had on it Cauliflower soup! so ordered it and was shocked to discover this soup was delicious and tasty, so decided to try it out at home with my own touches thrown in! Tip - if you want a bit more spice leave out nutmeg and add 1 Tbsp of curry power after cooking the onion for 1 min! enjoy!
Provided by sonyamoran101
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 245.1, Fat 11, SaturatedFat 3, Cholesterol 12.5, Sodium 213.3, Carbohydrate 29.9, Fiber 6.1, Sugar 7.2, Protein 10
PIONEER WOMAN'S CAULIFLOWER SOUP
Make and share this Pioneer Woman's Cauliflower Soup recipe from Food.com.
Provided by plannermom
Categories Cauliflower
Time 1h
Yield 8 bowls, 8 serving(s)
Number Of Ingredients 12
Steps:
- In a large soup pot or dutch oven, melt 4 tablespoons butter. Add the onion and cook for a few minutes, or until it starts to turn brown. Add the carrots and celery and cook an additional couple of minutes. Add cauliflower and parsley and stir to combine. Cover and cook over very low heat for 15 minutes. After 15 minutes, pour in chicken stock or broth. Bring to a boil, then reduce heat and allow to simmer.
- In a medium saucepan, melt 4 tablespoons butter. Mix the flour with the milk and whisk to combine. Add flour-milk mixture slowly to the butter, whisking constantly. Remove from heat and stir in 1 cup half-and-half. Add mixture to the simmering soup. Allow to simmer for 15 to 20 minutes. Check seasoning and add more salt or pepper if necessary.
- Just before serving, place the sour cream in a serving bowl or soup tureen. Add two to three ladles of hot soup into the tureen and stir to combine with the sour cream. Pour in remaining soup and stir.
- Serve immediately.
CAULIFLOWER SOUP
Every other cauliflower soup recipe I tried lacked flavor, but this cheesy recipe packs a tasty punch! We like it with hot pepper sauce for a little extra kick. -Debbie Ohlhausen, Chilliwack, British Columbia
Provided by Taste of Home
Time 30m
Yield 8 servings (about 2 quarts).
Number Of Ingredients 12
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.
Nutrition Facts : Calories 159 calories, Fat 11g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 617mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 2g fiber), Protein 7g protein.
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