CREAM OF CAULIFLOWER SOUP II
I make lots of cream soups and this is a good 'basic' recipe. I originally made this in 1990 and always make some modifications - we like lots of garlic as reflected in this recipe!! I also add or substitute other vegetables, i.e., broccoli and spinach. I also use potatoes for thickening rather than cream to keep the fat down.
Provided by Vivien
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Time 1h
Yield 6
Number Of Ingredients 13
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.
Nutrition Facts : Calories 193.8 calories, Carbohydrate 33 g, Cholesterol 13.4 mg, Fat 5.2 g, Fiber 4.8 g, Protein 5.6 g, SaturatedFat 3.1 g, Sodium 476.4 mg, Sugar 6.4 g
WINNING CREAM OF CAULIFLOWER SOUP
Meet the Cook: Generally, my husband isn't a soup fan - but his spoon's poised and ready for this version. I adapted this rich and creamy concoction from a recipe I tasted at a local restaurant...and it's since become a popular item on my "menu". -Carol Reaves, San Antonio, Texas
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 8 servings (about 2 quarts).
Number Of Ingredients 17
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.
Nutrition Facts : Calories 286 calories, Fat 23g fat (14g saturated fat), Cholesterol 68mg cholesterol, Sodium 1083mg sodium, Carbohydrate 17g carbohydrate (8g sugars, Fiber 4g fiber), Protein 6g protein.
CAULIFLOWER GRUYERE SOUP
This easy, homemade cauliflower soup is given decadent, rich flavor and texture thanks to Gruyère cheese and heavy cream.
Provided by EatAndRun
Categories Cauliflower Soup
Time 50m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 261.8 calories, Carbohydrate 13.3 g, Cholesterol 51.9 mg, Fat 21.2 g, Fiber 5.1 g, Protein 7.7 g, SaturatedFat 9.7 g, Sodium 294.6 mg
GERMAN CREAM OF CAULIFLOWER SOUP
This cold-weather favorite is sure to satisfy hearty appetites. I love the comforting, creamy texture of this cauliflower soup enriched with egg yolks and brightened with lemon juice. Adapted from the Take-Out Menu Cookbook.
Provided by TxGriffLover
Categories Cauliflower
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 280.9, Fat 16.8, SaturatedFat 7.9, Cholesterol 106.2, Sodium 974.1, Carbohydrate 22.2, Fiber 3.4, Sugar 6.2, Protein 11.5
GERMAN CREAM OF VEGETABLE SOUP
Hey, where's the cream? No, no cream here, only delicious healthy soup. This is a VERY healthy, low calorie soup. My family loves it. I serve it with thick slices of German bread.
Provided by Dav59
Categories Stocks
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Bring the stock to simmer. The taste of the soup will be different depending on which stock you use. You can also use 2 quarts water + boullions.
- Clean and slice the leek, white/light green part only. Clean and chop the celery. Peel the carrots and potatoes and dice them. Put everything in the simmering stock. Add salt, marjoram, oregano and basil. Simmer for 1-1/2 hour.
- Take out a big bowl to hold the soup while you use the blender to puree/liquify it.
- VERY IMPORTANT! Only fill the blender container half full and make sure the steam can escape on top. I usually hold a paper towel over the top to prevent splatter. You can also let the soup cool a bit before you puree/liquify it.
- Put the pureed/liquified soup back in the pot and reheat. Taste and add salt and pepper if needed. If you have fresh basil around, chop some and sprinkle over the soup.
- Serve with delicious fresh bread.
CREAM OF CAULIFLOWER SOUP
This mildly cheesy cauliflower soup is a favorite of mine. I make it often in summer, although it's good anytime. -Karen Brown, West Lafayette, Ohio
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings (1-1/2 quarts).
Number Of Ingredients 10
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.
Nutrition Facts : Calories 186 calories, Fat 11g fat (6g saturated fat), Cholesterol 36mg cholesterol, Sodium 792mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 1g fiber), Protein 13g protein.
CREAM OF CAULIFLOWER SOUP WITH BACON GREMOLATA
We're heading into the heart of hot soup season, and this cream of cauliflower will ward off autumn's chill with the best of them.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Time 1h5m
Yield 8
Number Of Ingredients 16
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.
Nutrition Facts : Calories 236.3 calories, Carbohydrate 33.1 g, Cholesterol 18.4 mg, Fat 8.1 g, Fiber 6 g, Protein 9.4 g, SaturatedFat 3 g, Sodium 804.6 mg, Sugar 6.3 g
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