Easy Cauliflower Cream Soup Food

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:

• 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.

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.

SIMPLE CAULIFLOWER SOUP

Steps:

• Melt the butter in a large pot over medium heat. Saute the onion in the butter for 5 minutes. Stir in the cauliflower and potato and saute for 5 more minutes.
• Pour in the stock, bring to a boil, reduce heat to low and simmer for 20 minutes, or until all vegetables are tender. Add the milk, stirring well to blend. Season with salt and pepper to taste.

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.

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.

EASY CAULIFLOWER "CREAM" SOUP

Steps:

• Over medium heat in a large pot or dutch oven, saute garlic & leeks with extra virgin olive oil until just soft (not browned).
• Add chopped up cauliflower and quickly stir (do not brown).
• Add chicken stock.
• Bring to a boil. Reduce to simmer for 15 - 20 minutes, covered.
• Remove from heat and cool slightly.
• Puree in the pot with a hand blender or in a food processor.
• Return pot to stove and reheat soup.
• Serve and enjoy!
• ----.
• You can use vegetable stock to make this vegetarian.
• Add other veggies, such as carrots or celery for more flavour.
• Cream corn and ham for a lovely chowder.
• Variety of cheese for a nice, healthy cheese soup.
• Be creative ! I'd love to hear your ideas :D.

GERMAN CREAM OF CAULIFLOWER SOUP

Steps:

• Cut away the thick stem base of the cauliflower and trim the florets from the head. Wash the cauliflower under cold water and chop it into 1-inch pieces.
• In a 3-quart pot set over medium-high heat, melt the butter, then add the bacon and onion and cook until the onion is translucent, about 3 minutes. Add the flour and cook for 2 minutes. Whisk in the stock and 1 cup of water and bring to a boil. Add the cauliflower and turn the heat to medium-low. Simmer until the cauliflower is tender, about 20 minutes. Remove from the heat and allow the soup to cool for about 10 minutes.
• Puree half of the soup in a food processor or blender. Return the puree to the pot and add the milk, salt, white pepper, and nutmeg. Return to a simmer over medium heat, them remove from the heat.
• Beat the egg yolks in a heat-proof bowl. Ladle a cup of the hot soup into the yolks while whisking to temper the egg yolks. Repeat with another cup of the hot soup, then quickly stir the egg mixture back into the soup and stir for about 1 minute. Do not boil the soup or the eggs will curdle. Add the lemon juice, taste and adjust the seasonings, if necessary. Add the cayenne pepper and garnish with minced parsley or chives. Serve hot.
• The soup can be made 1 day in advance to the point of adding the eggs. Reheat the soup over medium heat and continue with the recipe.

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.