CREAMY CAULIFLOWER SOUP
Pureed cauliflower florets and low-sodium chicken broth serve as the base for this creamy soup recipe, while roasted cauliflower leaves are used as a garnish.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees. In a medium pot, combine chicken broth and cauliflower; season with salt and pepper. Bring to a boil, then reduce to a simmer. Cover and cook until cauliflower is very tender, about 20 minutes. Working in batches, puree cauliflower until smooth (thin it with broth, if necessary).
- Meanwhile, on a small baking sheet toss cauliflower leaves with oil; season with salt and pepper. Roast until brown and tender, about 10 minutes. Serve as garnish on soup.
Nutrition Facts : Calories 80 g, Fat 1 g, Fiber 5 g, Protein 8 g, Sodium 435 g
PUREED CAULIFLOWER SOUP
vellutata di cavolfiore Recipe is a modified combination of two recipes given January 2010 copy of La Cucina Italiana
Provided by Phil Franco
Categories < 4 Hours
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a wide, heavy saucepan or Dutch oven, heat oil over medium heat. Add onion, reduce heat to low and cook, stirring occasionally, until softened (do not brown), about 5 minutes.
- Add cauliflower, potato and 2 tablespoons butter; stir to combine. Increase heat to medium and continue to cook, stirring occasionally, for 10 minutes. Add 2 cups broth and 1/4 teaspoon fine sea salt. Bring to a simmer, reduce heat to medium-low, cover and cook until cauliflower is tender, 25 to 30 minutes.
- Meanwhile, spread bread in a single layer on a baking sheet. Bake until croutons are dry and lightly golden, 12 to 15 minutes. Remove from oven and cool on a wire rack.
- In a large skillet, heat remaining 1 1/2 tablespoons oil over medium heat. Add escarole and generous pinch salt; cook, stirring frequently, until wilted and tender, about 3 minutes.
- In a blender, carefully purée cauliflower mixture in batches. Return purée to pot and gently heat to warm through. Adjust seasoning. Add additional broth and/or water to thin soup to your liking, if desired.
- Ladle soup into bowls, top with escarole and croutons, drizzle with oil and sprinkle with a little salt.
Nutrition Facts : Calories 328.9, Fat 18, SaturatedFat 7.6, Cholesterol 26.7, Sodium 218.1, Carbohydrate 37.7, Fiber 9, Sugar 4.9, Protein 7.5
ROASTED AND PUREED CAULIFLOWER
Steps:
- Preheat oven to 350 degrees F.
- On a sheet tray, spread 1/4 of the florets with the oil, season with salt and bake until caramelized, about 25 minutes. Meanwhile, combine remaining cauliflower, milk and half a teaspoon of salt in a medium saucepan over medium heat. Bring mixture to a simmer, cover, and cook until cauliflower is tender, about 20 to 25 minutes. Strain cauliflower from milk mixture, reserving both. Transfer cauliflower to a blender. Add remaining 1/2 teaspoon of salt and butter to the blender. Add half of the reserved milk liquid. Secure top on blender and puree mixture until smooth. If mixture is too thick, thin by adding some of the remaining liquid. Season, to taste. Serve in a large serving bowl topped with caramelized florets and chives.
SMOOTH AND SILKY CAULIFLOWER PURéE RECIPE
Steps:
- In a large saucepan, melt butter over medium-high heat. Add onion and garlic and cook, stirring often, until softened and translucent, about 5 minutes; lower heat as necessary to prevent browning.
- Add cauliflower, cream and/or stock, and thyme. Cover, bring to a simmer, and cook, adjusting heat to maintain simmer, until cauliflower is tender, 5 to 6 minutes. Uncover and continue to simmer, stirring occasionally, until liquid is reduced by about three-quarters, about 20 minutes. Discard thyme sprig.
- Using a blender or immersion blender, blend cauliflower and liquid to form a very smooth purée. Season with salt. (You can adjust purée consistency as needed: Thicken by cooking down further while stirring often over low heat in a wide nonstick skillet, or thin by whisking in liquid, such as stock, cream, or water.) Serve warm.
Nutrition Facts : Calories 215 kcal, Carbohydrate 8 g, Cholesterol 60 mg, Fiber 2 g, Protein 3 g, SaturatedFat 12 g, Sodium 122 mg, Sugar 4 g, Fat 20 g, ServingSize Makes about 1 quart (900ml), UnsaturatedFat 0 g
CURRIED CAULIFLOWER SOUP
This creamy cauliflower soup flavored with curry powder and fresh ginger is topped with crunchy, salty cashews.
Provided by Food Network Kitchen
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- Melt the butter in a large wide pot or medium Dutch oven over medium heat. Add the ginger, garlic, onion, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the onion is tender, about 8 minutes. Add the cauliflower and curry powder and continue to cook, stirring occasionally until the cauliflower is well coated in spice and slightly softened, about 5 minutes more. Add the broth and 2 1/2 cups water; bring to a boil. Reduce the heat to maintain a simmer and cook until the cauliflower is very tender, about 20 minutes. Remove from the heat and cool slightly.
- Puree the soup in the pot with an immersion blender or, working in batches, transfer the soup to a blender and puree until smooth, being careful not to fill the carafe more than half full per batch (keep the lid cracked to allow steam to escape). Rewarm the soup over medium heat and adjust the seasoning with additional salt and pepper. Ladle into 4 bowls and sprinkle with some cilantro and chopped cashews.
NO PUREE CAULIFLOWER SOUP
I searched for a cauliflower soup recipe with no potatoes, and didn't call for any of the soup to be pureed. Since I couldn't find one online or through the recipe request, I put some together and came up with this recipe. It is the perfect side to any sandwich. Toss in some cooked, cubed ham, and you have a wonderful main dish!
Provided by ColCadsMom
Categories Vegetable
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Cook cauliflower according to package directions, drain and chop into small pieces.
- In a dutch oven, saute onions and carrots in oil until tender.
- Stir in cauliflower, corn, and parsley.
- Add chicken broth. Bring to a boil. Reduce heat and simmer 5 to 10 minutes.
- In a saucepan over medium heat, melt butter. Whisk in flour. Gradually add milk and half and half. Cook, stirring continously until thickened. Do not allow to boil.
- Carefully stir thickened mixture into chicken broth and vegetables in Dutch oven.
- Add salt and pepper, then adjust seasonings to taste.
CREAMY CAULIFLOWER SOUP WITH ROSEMARY OLIVE OIL
This soup turns a short list of vegan ingredients into a sublimely silky soup. Infusing olive oil with fresh rosemary is a trick you'll want to keep up your sleeve: The results are delicious brushed on roast chicken, drizzled over roasted winter vegetables or even just sopped up with a nice piece of bread. The croutons here are optional, but they transform an elegant and delicate first-course soup into a satisfying lunch.
Provided by Lidey Heuck
Categories dinner, easy, weeknight, soups and stews, vegetables, appetizer, main course
Time 40m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Make the rosemary oil: In a medium skillet, combine the olive oil and rosemary sprigs. Cook over low heat for 5 minutes, lowering the heat if the oil reaches a full simmer. (You want to cook it at a very gentle simmer to avoid frying the rosemary.) Carefully pour the oil and rosemary into a small bowl, leaving a slick of oil in the pan if you plan to make croutons. Allow the rosemary to cool completely in the oil while you make the soup.
- Make the soup: In a heavy pot or Dutch oven, heat 2 tablespoons olive oil over medium-low. Add the onion and cook, stirring occasionally, until tender and translucent, 6 to 8 minutes. Add the garlic and cook until fragrant, about 30 seconds. (Be careful not to let the garlic scorch!)
- Add the stock, cauliflower, salt and pepper, and bring to a boil over high. Lower the heat, cover, and simmer until the cauliflower is tender when pierced with a fork, about 10 minutes.
- Meanwhile, make the optional croutons: Heat the reserved skillet with the residual rosemary oil over medium. Add the bread cubes, sprinkle generously with salt and pepper, and cook, tossing often, until toasted all over, 4 to 5 minutes. Transfer the croutons to a plate or board to cool.
- Strain and discard the rosemary stems from the rosemary oil. Working in batches if necessary, carefully transfer the vegetables, stock and 1/4 cup rosemary oil to a blender and blend on high until creamy. Add more rosemary oil to taste, and blend to combine. Return the soup to the pot and bring to a simmer. If the soup seems thin, let it simmer for 5 to 10 minutes to reduce slightly. (Remember: The soup will continue to thicken as it cools.) Season to taste with salt and pepper.
- Serve hot. Garnish each serving with a swirl of rosemary oil, a few croutons, and a sprinkle of lemon zest. The soup will thicken as it sits; add more stock as necessary when reheating. Leftover rosemary oil will keep in a sealed container at room temperature for up to 1 week.
PUREED CAULIFLOWER AND ROOT VEGETABLE SOUP
This is a combination of a variety of soup recipes I found online that all used celery root--my new favorite vegetable. Perfect for a winter day.
Provided by jojomojo
Categories Yam/Sweet Potato
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a soup pot, add diced onion to butter and olive oil. Saute over medium heat for 5 minutes.
- Add minced garlic cloves and heat an additional minute.
- Add the root vegetables, peeled and cubed, to the soup pot. Cover and heat on medium for 10 minutes, stirring occasionally.
- Heat stock and water to boiling. Add to soup pot with the bay leaf, black pepper, and salt.
- Cover pot and simmer on medium low for 1.5 hours (or until a fork easily pierces the vegetables).
- Remove bay leaf. Using a blender or immersion hand blender, puree soup mix.
- Alternative: My son prefers this soup in an non-pureed form. In that version, I cube the vegetables much smaller (about 1/2" cubes vs. the roughly 1 1/2" cubes I use for the pureed version). I reduce the cooking time to about 45 minutes, and add cooked egg noodles at the end for a brothy noodle soup. I also sometimes add small meatballs made out of ground turkey.
- For Vegetarian or Vegan use Vegetable broth.
Nutrition Facts : Calories 212.9, Fat 8.2, SaturatedFat 2.3, Cholesterol 8.7, Sodium 652.1, Carbohydrate 30.1, Fiber 5.7, Sugar 8.6, Protein 6.9
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