DILL SOUP
This creamy puree can be served hot or cold, so it makes a great summer soup.
Provided by Martha Rose Shulman
Categories soups and stews, appetizer, side dish
Time 1h20m
Yield Serves four
Number Of Ingredients 16
Steps:
- Heat the olive oil in a large, heavy soup pot over medium heat, and add the onion and leeks. Cook, stirring, until they begin to soften, about three minutes, and add 1/2 teaspoon salt, the carrot and the celery. Cook, stirring, for five minutes, and add the garlic. Stir together for about a minute, until fragrant, and add the potatoes, water, salt and the bouquet garni. Bring to a boil, reduce the heat and simmer for one hour. Remove the bouquet garni.
- Puree the soup in an immersion blender, or blend 1 1/2 cups at a time in a blender, covering the top tightly with a towel to avoid splashes. If you want a smoother consistency, put the soup through a medium strainer.
- Stir together the yogurt, cornstarch and dill, and stir into the soup. Heat through. Add a generous amount of freshly ground pepper, taste and adjust salt. Serve hot, garnished with garlic croutons and small dill sprigs; or chill and serve cold, garnished with a dollop of yogurt, thinly sliced cucumbers and small dill sprigs.
Nutrition Facts : @context http, Calories 170, UnsaturatedFat 3 grams, Carbohydrate 32 grams, Fat 4 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 1074 milligrams, Sugar 4 grams
FABULOUS ROASTED CAULIFLOWER SOUP
I love making homemade soups in the fall, and this is my new favorite. Serve with crusty rolls.
Provided by TOZENUF
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Time 1h20m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). In a large bowl, toss cauliflower pieces with olive oil, garlic and shallots. Spread out in a roasting pan or baking sheet with sides.
- Roast in the preheated oven until toasted and tender, about 30 minutes.
- When the cauliflower is done, transfer to a soup pot and pour in the chicken broth and water. Season with thyme and the bay leaf and bring to a boil. Cook over medium heat for 30 minutes. Remove and discard the bay leaf.
- Puree the soup in the pot using an immersion blender, or transfer to a blender and puree in batches, then return to the pot. Stir in the cream and season with salt and pepper. Heat through before serving but do not boil.
Nutrition Facts : Calories 356.5 calories, Carbohydrate 15.8 g, Cholesterol 108.7 mg, Fat 31.8 g, Fiber 5 g, Protein 6 g, SaturatedFat 18.6 g, Sodium 91.3 mg, Sugar 5.2 g
CAULIFLOWER DILL KUGEL
I enjoy cauliflower and kugel, so it made sense to combine the two into one special dish. The ricotta cheese adds a distinctive creaminess and lightness. -Arlene Erlbach, Morton Grove, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 375°. In a large skillet, heat 3 tablespoons butter over medium-high heat. Add shallots; cook and stir until golden brown, 3-5 minutes. Remove and set aside., In a large bowl, mix eggs, ricotta cheese, 3/4 cup parsley, shredded cheese, 3 tablespoons dill, 2 teaspoons lemon zest, 1/8 teaspoon salt and pepper. Stir in cauliflower and shallots. Transfer to a greased 8-in. square baking dish., In the same skillet, heat remaining butter. Add bread crumbs; cook and stir until lightly browned, 2-3 minutes. Stir in garlic powder and the remaining parsley, dill, lemon zest and salt. Sprinkle over cauliflower mixture., Bake, uncovered, until set, 35-45 minutes. Let stand 10 minutes before cutting. Refrigerate leftovers.
Nutrition Facts : Calories 289 calories, Fat 19g fat (11g saturated fat), Cholesterol 147mg cholesterol, Sodium 343mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 3g fiber), Protein 16g protein.
ROASTED CAULIFLOWER SOUP
This is simple and delicious. The taste is so smooth and creamy most people think this is a fattening soup loaded with cream and potatoes. People are always shocked by how few ingredients are needed.
Provided by estkay
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Time 1h35m
Yield 6
Number Of Ingredients 7
Steps:
- Place the cauliflower florets into a large bowl of lightly salted water; allow to stand for 20 minutes. Drain well, and arrange on a sheet of heavy aluminum foil on a baking sheet. Spray the olive oil cooking spray evenly on the cauliflower.
- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
- Broil the cauliflower until browned, 20 to 30 minutes.
- Meanwhile, heat olive oil in a large soup pot, and cook the onion until translucent, about 5 minutes; stir in the garlic and roasted cauliflower. Pour in the water, season with salt and black pepper, and simmer until all the vegetables are tender, about 30 minutes. Blend the soup in the pot with an immersion hand blender until creamy and smooth.
Nutrition Facts : Calories 140.5 calories, Carbohydrate 13.2 g, Fat 9.2 g, Fiber 5.3 g, Protein 4.2 g, SaturatedFat 1.3 g, Sodium 92.6 mg, Sugar 5.7 g
LEMON ROASTED CAULIFLOWER WITH DILL
This is one of the most wonderful vegetable dishes I've made in quite a while - Sweet and tart and sure to please even those who are ambivalent about cauliflower. Be sure to use fresh dill, not dried!
Provided by Whats Cooking
Categories Cauliflower
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F Place cauliflower florets in a large bowl. In a smaller bowl, combine all other ingredients to make a sauce, whisking until blended. Include generous amounts of fresh ground black pepper.
- Pour marinade over the cauliflower and toss until coated. Spread on baking sheet. Drizzle any remaining marinade over the cauliflower.
- Bake for 30-45 minutes or until tender but not mushy. Toss once, if desired, halfway through cooking. The cauliflower should have some browning around the edges.
ROASTED CAULIFLOWER AND GARLIC SOUP
Provided by Valerie Bertinelli
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- Add the cauliflower, garlic and 1/4 cup of olive oil to a rimmed baking sheet. Sprinkle generously with salt and pepper and toss to coat. Roast until the cauliflower is fork tender and lightly charred in places, about 25 minutes.
- In the meantime, heat a Dutch oven over medium-high heat. Add the remaining 2 tablespoons of olive oil, potatoes, celery, onion and thyme. Sprinkle with a generous pinch of salt and pepper. Cook, stirring often, until the vegetables have slightly softened, about 5 minutes. Add the white wine to deglaze the pan, scraping up any brown bits that have developed at the bottom of the pan. Add the chicken broth, Parmesan rind and roasted cauliflower and garlic. Bring to a boil, then turn the heat down to low and cover. Simmer for 25 minutes, stirring occasionally to prevent the cheese rind from sticking to the bottom of the pan. Remove the cheese rind and discard.
- In batches, carefully transfer the mixture to a high powered blender. Blend until completely smooth (see Cook's Note).
- Once all the soup is blended, add it back into the Dutch oven. Season with salt and pepper to taste. Ladle into bowls and garnish with a pinch of pepper and a sprinkle of Parmesan.
DILL ROASTED CAULIFLOWER SOUP
Steps:
- Heat the oven to 400 degrees Fahrenheit. Toss the cauliflower with 1 tablespoon of olive oil and half of the fresh dill. Roast for 20-30 minutes, or until fork-tender.
- In a stock pot, heat the remaining olive oil over medium heat. Add the leek and sauté for 3 minutes, then add the garlic and celery seed powder. Cook for 30 seconds before adding the cauliflower, remaining dill, and broth.
- Bring to a simmer, add the beans, and bring to a simmer again.
- Blend with an immersion blender, add lemon, salt and pepper to taste, and mix together. Serve hot with fresh bread!
ROASTED CAULIFLOWER & DILL SOUP
Found on tastespotting.com -- http://www.blue-kitchen.com/2008/11/19/a-big-warm-bowl-of-comfort-roasted-cauliflower-and-dill-soup/ ...The "I" referred to is not actually ME, I just cut and pasted the directions from that website! I used dried dill, didn't measure it... my measurements were very inaccurate, so I'm sure it would be a lot better if followed exactly. It was good, anyway. I used Pam instead of the olive oil, and chicken flavored consomme for the broth.
Provided by brokenburner
Categories Cauliflower
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400ºF. Using a knife and your hands, break cauliflower head into bite-sized florets and place in large bowl. Peel and slice carrots and add to bowl. Drizzle vegetables with olive oil and toss to coat. Spread into a single layer in a large roasting pan [or onto a large baking sheet with a rim] and season with pepper. DON'T add salt at this point; your broth will probably add plenty. Roast vegetables in the middle of the oven until tender and golden brown, stirring occasionally, for about 25 to 35 minutes [mine took the full 35]. Remove from oven and transfer back to the bowl you used earlier. The soup can be made a day ahead up to this point; cool vegetable slightly, then cover and refrigerate.
- If you're making it right away, peel and chop onion and garlic while the cauliflower mixture roasts. When it's ready, heat a large, heavy pot or dutch oven over a medium flame. Add a tablespoon of olive oil and sauté onion until softened and translucent, 3 to 5 minutes. Add garlic and cook, stirring, until fragrant, about 45 seconds. Add cauliflower mixture to pot, along with broth and water. Bring to a boil and reduce heat to low to let soup simmer 20 minutes or so.
- Toward the end of this time, carefully ladle out 3 cups of cauliflower and broth and purée it in a food processor or blender. Avoid puréeing carrots with the cauliflower and broth. I do this partly to maintain the soup's pale, creamy color and partly because you want the sweetness of the carrots to be isolated bites as you eat the soup, and not to add an overall sweet flavor to it.
- Return the purée to the soup pot and stir to blend. Remove from heat, stir in the fresh dill and adjust seasoning with salt. Serve.
ROASTED CAULIFLOWER SOUP
Make and share this Roasted Cauliflower Soup recipe from Food.com.
Provided by Alan in SW Florida
Categories Cauliflower
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- In a large roasting pan (or on a rimmed baking sheet), combine the cauliflower, onion,and garlic. Drizzle the olive oil over and toss to coat.
- Roast, stirring after 15 minutes, until the vegetables begin to brown and soften, for 30 minutes.
- In a large saucepan, combine the cauliflower mixture with the chicken broth, water, bay leaf, and thyme. Cover and bring to a boil. Reduce the heat to a simmer. Simmer, still covered, until the cauliflower is tender, 20 minutes.
- Discard the bay leaf. Transfer the soup to a blender or food processor, in batches, and puree until smooth.
- Return the soup to a saucepan. Stir in the half-and-half. Season with salt and pepper, heat gently, and serve.
Nutrition Facts : Calories 162.7, Fat 10.1, SaturatedFat 3.8, Cholesterol 14.9, Sodium 909, Carbohydrate 12.6, Fiber 3.9, Sugar 4.9, Protein 7.2
ROASTED CAULIFLOWER SOUP
I created this delicious and creamy soup to bring to work for a healthy lunch. I hope you enjoy it too!
Provided by Jennie
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Time 1h10m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Place the cauliflower in a small roasting pan. Drizzle with oil and season with nutmeg, garlic powder, salt, and pepper; toss to coat.
- Roast the cauliflower in the preheated oven stirring every 10 minutes until golden brown and tender, 30 to 40 minutes. Remove from the oven and set aside.
- Melt the butter in a large saucepan over medium heat. Add the chopped onion and cook and stir until lightly golden brown, about 10 minutes.
- Sprinkle the flour over the onions and stir to coat. Slowly pour the chicken broth and milk into the pan. Mix with a wire whisk until all of the flour is dissolved. Bring to a boil while stirring continuously until it thickens, then reduce heat to low. Stir in the sherry and the roasted cauliflower. Serve as is, or blend half and recombine with the rest of the soup for a thicker consistency.
Nutrition Facts : Calories 134.7 calories, Carbohydrate 13.2 g, Cholesterol 10 mg, Fat 7.6 g, Fiber 3 g, Protein 4.4 g, SaturatedFat 2.4 g, Sodium 969.3 mg, Sugar 5.6 g
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- Heat the oven to 400F. Toss the cauliflower with 1 Tbsp olive oil and half of the fresh dill. Roast for 20-30 minutes, or until fork-tender.
- In a stock pot, heat the remaining olive oil over medium head. Add the leek and sauté for 3 minutes, then add the garlic and celery seed powder.
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