Creamless Cauliflower Soup Food

CAULIFLOWER SOUP

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.

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.

CREAMLESS CAULIFLOWER LEEK SOUP

Steps:

• 1. Heat the olive oil and butter in a large pot over medium heat, and saute the leeks, cauliflower, garlic, and thyme for about 10 minutes. Stir in the vegetable broth, and bring the mixture to a boil. Reduce heat, cover, and simmer 45 minutes.
• 2. Remove the soup from heat. Blend the soup with an immersion blender or hand mixer. If the soup is too thin, add oatmeal to thicken. Season with salt and pepper, and lemon juice, if using.

CREAMY CAULIFLOWER SOUP

Steps:

• In a 5-quart saucepan, add all ingredients except salt and white pepper.
• Cover and simmer until vegetables are tender (about 20 minutes).
• Strain off and reserve most of the liquid.
• Place vegetables in a food processor and puree.
• Add pureed vegetables and reserved liquid back into the pot, add salt and white pepper, and reheat.

CREAMLESS BROCCOLI SOUP

Steps:

• Combine in a soup pot the oil, onions, celery, garlic and salt.
• Cook covered on medium heat for 10 minutes, stirring often.
• Meanwhile, rinse the broccoli, cut into 4-5 cups of florets, and peel and chop the stems to make about 2 cups.
• Reserve 1 cup of florets.
• When the onions are clear, add 4 cups of the water or stock and all the broccoli except for the reserved florets.
• Cover and bring to a boil.
• Lower the heat and simmer for 5 minutes.
• Add the oats and simmer gently for about 10 minutes, stirring often, until the broccoli is tender and the soup begins to thicken.
• Remove from the heat and then stir in the lemon juice, dill and pepper.
• Working in batches, puree the soup (in a blender, preferably) until smooth.
• Bring the remaining 1/2 cup water to a boil in a small sauce pan.
• Add the reserved broccoli florets and cook, covered, until they are bright green and crisp tender, about 3-5 minutes.
• Stir the florets and their cooking water into the soup.
• Garnish with lemon slices and chives if desired.
• Serve.

CREAMY CAULIFLOWER AND ASIAGO SOUP

Steps:

• Bring chicken broth to a boil in a large pot. Cook cauliflower, white wine, and bay leaves in the boiling broth over medium-high heat until cauliflower is tender, 10 to 15 minutes.
• Mix garlic, cream cheese, and Asiago cheese together in a bowl.
• Strain cauliflower from broth with a slotted spoon and add to the cheese mixture. Remove bay leaves from stock and discard.
• Mash cauliflower and cream cheese mixture with a potato masher until well mixed; season with salt and black pepper.
• Stir cauliflower mixture into the broth until smooth. Season with rosemary, thyme, salt, and black pepper.

VEGAN CREAMLESS CREAMY ASPARAGUS SOUP

Steps:

• (Before cutting the asparagus, be sure to snap off the ends. The asparagus will naturally break at it's "fresh" point. Discard the stumps).
• In a pot, bring the water to a boil.
• Heat the olive oil in another pot over medium heat. Add the garlic, onions and dill seeds. Sauté for 5 minutes or until the onions begin to soften and the ingredients become fragrant.
• Add the celery, cauliflower, salt and pepper. Sauté for another 5 minutes, until cauliflower begins to soften.
• Add the asparagus, basil, thyme and water and bring to a boil. Turn the heat down to a simmer and cook for 10 minutes, or until the asparagus and cauliflower are fork-tender.
• Turn the heat off and blend the soup in batches, pouring into another pot over low heat, or use an immersion blender until the soup is creamy.
• Season with more salt and pepper to taste and serve with some warm artisan bread.