Cream Of Cauliflower Soup With Gruyere Cheese Food

EASY CREAM OF CAULIFLOWER SOUP

Steps:

• In large pot melt butter.
• Saute onion until tender on medium heat.
• Add cauliflower florets. Saute califlower and onion for about 2 minutes.
• Sprinkle flour over butter and veggie mixture.
• Saute for 1 minute.
• Add stock.
• Stir until combined.
• Cover and cook on medium heat for about 15 minutes or until cauliflower is tender.
• Add milk and cream cheese.
• Stir for about 10 minutes until combined and thick.

CREAM OF CAULIFLOWER SOUP WITH GRUYERE CHEESE

Steps:

• Heat oil in heavy large pot over medium heat.
• Add leeks, onions, celery, garlic and thyme and saute until onions are translucent, about 10 minutes.
• Add cauliflower and saute until just soft, about 10 minutes.
• Add chicken broth.
• Bring to boil; reduce heat, cover and simmer 16 minutes.
• Add cream and simmer 15 minutes.
• Working in batches, puree soup in blender until smooth.
• Return soup to pot and bring to simmer.
• Whisk in Gruyere cheese and cayenne.
• Season soup to taste wtih salt and pepper.
• Ladle inot bowls.
• Sprinknle with chives, if desired, and serve.

CAULIFLOWER GRUYERE SOUP

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with foil.
• Toss together cauliflower and oil in a bowl. Spread cauliflower on the prepared baking sheet in a single layer.
• Roast, stirring once, until cauliflower is tender and just starting to brown, about 30 minutes. (Do not overbrown cauliflower or it will become bitter.) Reserve 1/2 cup florets for garnish and keep warm. Let remaining cauliflower cool slightly.
• Combine cooled roasted cauliflower 1 1/3 cups broth, salt, pepper, and garlic powder in blender or food processor, working in batches, if needed. Cover and blend until smooth, adding more broth as needed to reach desired consistency.
• Transfer mixture to a saucepan. Bring just to a boil over medium heat. Remove from heat. Stir in cream and 2 tablespoons cheese until melted. Serve topped with reserved cauliflower florets, remaining cheese, the parsley, and if you like, additional pepper.

CREAM OF CAULIFLOWER SOUP

Steps:

• Cut cauliflower into small pieces.
• Cook in boiling water until tender, reserving one cup of liquid when done.
• Cook onions in butter until tranlucent.
• Add flour, then slowly add chicken broth, reserved liquid, light cream, salt, pepper, and worcestershire sauce.
• Cook, stirring frequently, until mixture thickens and bubbles.
• Add cauliflower.
• Add cheese, SLOWLY (sprinkle, stir, sprinkle, stir), stirring constantly until the cheese melts.

CREAM OF CAULIFLOWER AND CHEDDAR SOUP

Steps:

• Melt butter in large saucepan, saute onion until tender.
• Stir in cauliflower and chicken broth.
• Cover, reduce heat and simmer 12-15 minutes or until cauliflower is tender.
• Combine flour and milk (shake together in a jar).
• Add to saucepan. Cook and stir over medium heat until mixture boils and thickens.
• Remove from heat. Add cheese and stir until melted.
• Add pepper and parsley to taste.
• Serve with croutons.

CURRY CREAM OF CAULIFLOWER CHEESE SOUP

Steps:

• In a large soup pot over medium heat, melt butter; add onion, celery, carrot and garlic. Sautee 5-7 minutes or until softened (do not let garlic burn).
• Add broth, wine, cauliflower, curry powder, white pepper and sugar to the pot. Bring to a boil; reduce heat and cook for 10-12 minutes or until all vegetables are very soft.
• Puree using an immersion blender, or blender/food processor until smooth; should be fairly thick.
• Return to pot on low heat, and stir in the light cream and cheese. Stir until heated through and cheese is melted.
• Salt to taste.
• Serve.

CREAM OF CAULIFLOWER CHEESE & POTATO SOUP

Steps:

• In a large pot add oil and butter and melt.
• Saute onion, leek, garlic, thyme and basil until softened.
• Add potato and cauliflower and toss through.
• Add vegetable stock and bay leaves and cook for around 40 minutes.
• Remove bay leaves.
• Blend half the soup in a blender or with a hand held blitzer.
• Mash with a potato masher the other half of the soup.
• Add the blended half of the soup back with the mashed soup.
• Return to heat and add the cheese. Stir till dissolved (this wont take long so dont leave it too long).
• Add the cream and stir through.
• To top with toast:.
• Slice a baguette into thin slices.
• Cover the slices with slices of gruyere cheese (if you dont have gruyere, then use cheddar or whatever cheese suits you).
• Bake the slices in the oven for about 5 minutes at 180 until the cheese has melted.
• If the slices are too big for the soup, quarter them or half them.
• Serve on top of the soup.

CREAM OF CAULIFLOWER CHEESE SOUP

Steps:

• Place cauliflower flowerets, chopped onion, and garlic in a large pot. Pour in just enough water to almost cover (but not quite) cover the cauliflower. Add boullion cubes and bring to a boil; cook until cauliflower is very tender -- about 10-12 minutes.
• Lower heat medium.
• Add in cream cheese and half and half; stir well. Add in salt, pepper, paprika and parsley; stir and heat through.
• Add in shredded cheese; stir frequently until heated through and cheese is melted.
• Remove from heat. Puree in batches in blender or food processor. Serve.

LOW FAT "CREAM" OF CAULIFLOWER SOUP

Steps:

• In a large pot, melt the butter and add 1/2 cup of the stock.
• Add onions, garlic and nutmeg. Cook, covered, stirring occasionally, until tender but not browned, 5-10 minutes.
• Stir in the rest of the stock and the cauliflower.
• Bring to a boil, reduce the heat and simmer until cauliflower is tender.
• Puree until smooth and return to the pot.
• Add evaporated milk, pepper and optional cheese.
• Simmer briefly and ladle into warm bowls. Garnish with parsley or fresh dill or chives if preferred.