Cream Of Cauliflower Chestnut Soup Food

CREAMY CAULIFLOWER SOUP

Steps:

• In a Dutch oven, combine the broth, celery, onion and carrot. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add cauliflower; cover and simmer 15-20 minutes longer or until vegetables are tender. Cool slightly., Meanwhile, in a saucepan, melt butter. Stir in flour until smooth; gradually stir in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. , In a blender or food processor, process vegetable mixture in batches until smooth; return to pan. Stir in the cream, parsley, salt, dill, pepper and white sauce; heat through.

WINNING CREAM OF CAULIFLOWER SOUP

Steps:

• In a soup kettle or Dutch oven, saute the onions, carrots, celery and garlic in 1/4 cup butter until tender. Add cauliflower, broth, parsley, salt and pepper, basil and tarragon. Cover and simmer until the vegetables are tender, 30 minutes. , Meanwhile, in a saucepan, melt the remaining butter. Stir in flour until smooth. Gradually stir in the milk and whipping cream. Bring to a boil; cook and stir until thickened, 2 minutes. Add to cauliflower mixture. Cook until thickened, stirring frequently, 10 minutes. Remove from the heat; stir in sour cream. Garnish with tarragon if desired.

CREAM OF CAULIFLOWER SOUP

Steps:

• In a saucepan, saute onions in butter until tender. Stir in flour and salt until blended. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. , Add cauliflower; simmer for 2 minutes. Add the milk and cheese; cook and stir until cheese is melted. Stir in sherry if desired. Garnish with chives.

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.

CHESTNUT & CAULIFLOWER SOUP

Steps:

• Place a large 4-liter saucepan on the stove add the oil together with the leeks and sauté until soft and translucent, about 5 minutes, keep on a low/medium heat to prevent burning. Season with herbamare or sea salt and white pepper. Add the chestnut puree and continuously stir to coat in the sautéed leeks. Then add the cauliflower florets and ensure that everything is coated when stirring.
• Dissolve the stock cubes in the boiling water and pour over the vegetables, bring to the boil then simmer for 35 minutes with the lid on.
• When the soup had cooled, blend either using a hand stick blender or freestanding blender, blend until smooth and creamy (the longer you blend the creamier the soup will be, my top tip to a creamy soup, without adding any cream, is blend for as longs as you can, and by using the delicious chestnut puree, which is naturally plant based, it makes the soup even creamier).
• When ready to serve add some sliced whole roasted chestnuts, a drizzle of oil or alternatively garnish with some roasted cauliflower leaves, see Lisa's tip.
• Enjoy x
• When making this recipe, I'd LOVE to see how you get on so either send me a photo to [email protected] or post a picture to Instagram using the #myrelationshipwithfood and tag @myrelationshipwithfood

CAULIFLOWER & CHESTNUT SOUP

Steps:

• In a large saucepan, heat ½ tablespoon olive oil and add 1 large finely chopped onion. Sauté over gentle heat, stirring occasionally, for 8-10 minutes until the onion softens.
• Add the cauliflower, 250 milliliters milk, and 850 milliliters vegetable stock. Bring to a simmer and cook for 10-12 minutes until the cauliflower is tender.
• Add 150 milliliters heavy cream, season with salt and black pepper to taste. Bring to a boil.
• Take off the heat and add in 200 grams roughly chopped chestnuts.
• Blend the soup with a hand blender or transfer it to a food processor in batches and purée until smooth. Taste and adjust seasoning if needed.
• Serve hot topped with grated Parmesan, freshly cracked black pepper and a drizzle of olive oil!

CREAM OF CAULIFLOWER SOUP

Steps:

• Chop cauliflower and leeks.
• Simmer cauliflower and leeks in broth for 30 minutes.
• Blend in blender to desired consistency.
• Melt butter in deep skillet and add flour.
• Gradually add milk while whisking until thick.
• Add all and season to taste.

CREAM OF CAULIFLOWER SOUP

Steps:

• Add 1/4 cup chicken broth and butter to a heavy, medium stock pot until butter is melted.
• Add onion, garlic, and nutmeg simmer 5-10 minutes until onions are tender.
• Stir in remaining chicken broth, wine, and cauliflower.
• Bring to a boil, reduce heat and simmer until the cauliflower is tender, and 20 minutes.
• Puree until smooth by using stick blender or pouring into a blender.
• If using a blender remember heat expands!
• Return pureed mixture to stock pot and add cream, Greek Seasoning, and pepper.
• Simmer briefly.
• Garnish with fresh croutons and chopped chives.