Cauliflower Soup With Blue Cheese Food

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 BLUE CHEESE SOUP

Steps:

• Slowly cook leeks in butter until tender. Add cauliflower and stock. Simmer until very tender, 12-15 minutes.
• Puree.
• Add half-and-half and half of the tarragon. Simmer 3-4 minutes.
• Stir in half the cheese, salt and pepper.
• Serve with more blue cheese and tarragon on top.

CHEESY CAULIFLOWER SOUP

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.

BUFFALO CAULIFLOWER WITH BLUE CHEESE SAUCE

Steps:

• Preheat the oven to 400 degrees F.
• For the cheese sauce: Whisk together the sour cream, blue cheese, milk, mayonnaise, 1/8 teaspoon salt and a few grinds of pepper in a small bowl. Cover and refrigerate until chilled, about 30 minutes
• For the Buffalo cauliflower: Meanwhile, microwave the butter in a small microwave-safe bowl on high until melted. Whisk in the hot sauce and lemon juice and set aside.
• Mix olive oil, 1/4 teaspoon salt and 1/2 cup water in a large bowl. Add the cauliflower and toss until well coated. Spread the cauliflower on a rimmed baking sheet and roast until beginning to brown and just tender, 20 to 25 minutes. Whisk the hot sauce mixture again, drizzle over the cauliflower and toss with tongs to coat. Roast the cauliflower until the sauce is bubbling and browned around the edges, 5 to 7 minutes more. Serve hot with the cheese sauce.

CAULIFLOWER-CHEDDAR SOUP

Steps:

• Melt the butter in a Dutch oven over medium-high heat. Add the onion and garlic; cook, stirring, until they start softening, about 4 minutes. Add the cauliflower, bay leaf, rosemary, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the cauliflower starts browning, 5 minutes. Stir in the flour until absorbed, about 1 minute. Add the chicken broth and milk; bring to a boil. Reduce the heat; simmer until the cauliflower is tender, 30 minutes. Remove the bay leaf.
• Working in batches, transfer the soup to a blender and puree until smooth (or puree in the pot with an immersion blender). Return the soup to the pot over medium heat. Stir in the cheese until melted; add up to 1 cup water if the soup is too thick.
• Add the sherry; season with salt and pepper. Sprinkle with nutmeg and serve with cheese straws.

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.

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.

CREAM OF CAULIFLOWER AND STILTON SOUP

Steps:

• Separate 3/4 cup of the cauliflower florets and place them in a pan of boiling water. Boil for 2 to 3 minutes, then rinse under cold water, and set aside for garnish.
• Heat oil in a large saucepan over medium heat. Add onion, garlic, leek and celery. Cook, stirring, until tender, about 5 minutes. Add potato, chicken broth, uncooked cauliflower and sherry. Bring to a boil, then simmer over low heat, stirring occasionally until potatoes and cauliflower are tender. Remove from heat.
• Puree the cauliflower mixture in batches using a food processor or blender, and transfer to a soup pot over medium-low heat. I like it smooth but still with little tiny bits in it. Season with white pepper, black pepper and salt. Stir in the milk and cream, then crumble in the Stilton cheese. Heat through, but do not boil.
• Ladle into bowls, and garnish with cauliflower pieces and chopped fresh parsley.

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.

CAULIFLOWER-CHEESE SOUP

Steps:

• In a large saucepan, combine water, cauliflower, potatoes, celery, carrots, and onion. Boil for 5 to 10 minutes, or until tender. Set aside.
• Melt butter in separate saucepan over medium heat. Stir in flour, and cook for 2 minutes. Remove from heat, and gradually stir in milk. Return to heat, and cook until thickened. Stir in vegetables with cooking liquid, and season with salt and pepper. Stir in cheese until melted, and remove from heat.