Cream Of Cauliflower Soup With Sprinkles 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

Steps:

• Peel and roughly chop the onion. In a large pot over medium heat, melt the butter. Add the onion and salt. Cook, stirring occasionally and adjusting the heat so the onions are cooking but not browning, until the onions look starchy and a bit creamy, about 5 minutes.
• While the onions cook, peel and chop the garlic. Add the garlic to the pot and cook until fragrant, about 1 minute.
• Meanwhile, roughly chop the cauliflower or simply pull it apart into florets. Many people will be tempted to discard the solid white core, but it has plenty of flavor, so chop it up and add it in with the florets. Add the cauliflower to the pot, stir to combine, cover and cook 3 minutes.
• Add the broth, bring to a boil, and reduce the heat to maintain a steady simmer. Cook until the cauliflower is very tender, about 10 minutes.
• Purée the soup with a hand-held immersion blender. Or whirl in a blender or food processor until smooth (place a kitchen towel over the blender to prevent potential burns); depending on how big your blender is, you may need to work in batches. However you puree the soup, whirl it for a bit longer than you think necessary to achieve the smoothest possible soup.
• Stir in the pepper and nutmeg. Taste and add more salt, pepper, and/or nutmeg to your liking. (Note: At this point the soup may be cooled, covered, and frozen for up to four months.)
• Stir in the cream and cook over medium-low heat until the soup is nice and hot. Serve the soup hot, with a sprinkle of parsley or chives as a garnish, if you like.

CREAM OF CAULIFLOWER SOUP WITH BACON GREMOLATA

Steps:

• Heat olive oil in a saucepan over medium heat. Cook and stir onion and celery in the hot oil until translucent, about 5 minutes. Add garlic and salt, and stir for 1 minute. Stir in potato, cauliflower, chicken broth, and water. Bring to a boil, reduce heat to medium-low and simmer until cauliflower is tender and potatoes are easily smashed against the side of the pot, about 30 minutes.
• Puree the soup using an immersion blender until smooth. Reduce heat to low, season with cayenne pepper and salt. Pour in cream and stir until warmed. Season with more salt if needed.
• Cook bacon in a skillet over medium heat until crisp, about 8 minutes. Transfer cooked bacon to a paper towel lined plate to drain. Toss breadcrumbs in the remaining bacon grease in the skillet, and cook over low heat until toasted and crisp. Stir in cheese and continue to cook until melted. Transfer to a bowl and cool to room temperature. Stir in bacon, lemon zest, and parsley. Toss to coat.
• Serve soup garnished with bacon gremolata over the top.

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.

CREAM OF CAULIFLOWER SOUP

Steps:

• 1. Cut leeks in half lengthwise. Wash to remove dirt. Pat dry and thinly slice crosswise.
• 2. Heat the oil with the butter in a heavy pot over low heat. Wilt the leeks and celery with leaves until softened, 10 minutes; add garlic during the last 5 minutes.
• 3. Stir in the curry powder and ginger, and cook over very low heat to permeate the vegetables, 1 minute.
• 4. Add the broth, lemon juice, and cauliflower florets. Raise the heat to high and bring to a boil; reduce the heat and simmer, partially covered, until the cauliflower is very tender, 15 minutes. Cool slightly.
• 5. Purée in a food processor until very smooth, adding half-and-half through the feed tube. Add extra broth for desired consistency. Season with salt and pepper.

CREAM OF CAULIFLOWER SOUP WITH SAUTéED WILD MUSHROOMS

Steps:

• Put the cauliflower, potato and onion in a large saucepan with the butter and half of the oil. Gently heat the contents until they start to sizzle, then cover with a lid and sweat over a low heat for about 10 minutes, stirring occasionally. The vegetables should be softened but not coloured.
• Pour in the stock and bring to the boil, then pour in the milk and return gently to a boil. This way, there will be no scum forming from the milk. Season to taste then simmer, uncovered, for 10-15 minutes until the vegetables are soft. Pour in half the cream.
• Blend everything in a food processor or blender, in batches. For an extra creamy texture, push the purée through a sieve with the back of a ladle. Stir in the rest of the cream. (If preparing ahead cool, cover and chill for up to a day.)
• To serve, pick over the mushrooms. Wild mushrooms can be gritty so wash them quickly in a bowl of cold water then drain well and pat dry. Trim the stalks and chop or slice the mushrooms neatly. Heat the remaining oil in a frying pan and, when very hot, stir fry the mushrooms quickly until nicely browned, seasoning with salt and freshly ground black pepper as you cook them.
• Reheat the soup until piping hot. Check for seasoning and ladle into warmed bowls. Spoon the mushrooms into the centre and sprinkle lightly with the chives. Italy's elegant, mildly citrussy whites, such as Vernaccia di San Gimignano, or a Chardonnay would suit this rich soup.

CREAM OF CAULIFLOWER SOUP WITH SPRINKLES

Steps:

• Heat the butter in a large saucepan and add the onion, leek and celery. Cook very gently for 10 mins until soft but not coloured. Add the cauliflower, milk and stock. Bring to a simmer, then gently cook for 10-12 mins until the cauliflower is tender. Add the cream and bring back to the boil. Season with salt and nutmeg, then place in a blender and blitz until smooth. If you like, you can sieve the soup to make it even smoother - I think this makes a difference and doesn't take much more effort, but it's certainly not essential.
• To serve, bring the soup to the table in the pan with a ladle and little dishes of all the different things you want to serve as sprinkles. Let everyone help themselves. I like to take little servings of soup and scatter over something different each time for variety.

CREAM OF CAULIFLOWER SOUP

Steps:

• In a large pot sauté onion in butter on medium heat until golden.
• Add ginger, leek, celery, carrots and garlic and continue to cook for a further 4 to 5 minutes or until vegetables are just golden.
• Add the flour and stir until blended.
• Add remaining ingredients, except cream, lime juice and parsley and bring to a boil.
• Cover and reduce heat to low.
• Simmer the soup for 30 minutes or until cauliflower is tender.
• Add the cream and lime juice.
• Remove lid and continue to simmer for a further 15 minutes.
• Adjust seasoning.
• Sprinkle with chopped parsley and serve.

CREAM OF CAULIFLOWER SOUP

Steps:

• In a large pot sauté onion in butter on medium heat until golden. Add ginger, leek, celery, carrots and garlic and continue to cook for a further 4 to 5 minutes or until vegetables are just golden. Add the flour and stir until blended.
• Add remaining ingredients, except cream, lime juice and parsley and bring to a boil. Cover and reduce heat to low. Simmer the soup for 30 minutes or until cauliflower is tender. Add the cream and limejuice. Remove lid and continue to simmer for a further 15 minutes. Adjust seasoning.
• Sprinkle with chopped parsley and serve.

CREAM OF CAULIFLOWER SOUP

Steps:

• Saute leeks and garlic in butter and olive oil. Add celery and cauliflower. Saute until cauliflower begins to soften. Add wine and let it reduce for a few minutes. Cook vegetables for about 5 minutes. Add broth. Bring to a boil and reduce heat and let vegetables cook all the way thru. Add pepper and salt. Taste and make sure seasoning is good. With an immersion blender, blend everything together. Once everything is blended go ahead and add light cream. Add more or less to desired consistency.
• Garnish soup with crumbled bacon, shredded cheddar cheese and sour cream OR nothing at all.

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.

SLOW-COOKER CREAMY CAULIFLOWER SOUP

Steps:

• Place first 10 ingredients in a 6-qt. slow cooker. Add water; sprinkle milk powder over top., Cook, covered, on low until cauliflower is very tender, 6-8 hours. Remove bay leaf. Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender; return to slow cooker and heat through. If desired, serve with toppings.