Soup Sunday Kicked Up Cauliflower Soup Food

SOUP SUNDAY: KICKED UP CAULIFLOWER SOUP

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, pepper, basil and tarragon.
• Pour in the broth
• Cover and simmer for 30 minutes or until the vegetables are tender. Let cool and puree until very smooth.
• Meanwhile, in a sauce pan, melt the remaining butter. Stir in flour until smooth. Gradually stir in the milk and whipping cream. Bring to a gentle, very gentle, boil; cook and stir for 2 minutes or until thickened., add to cauliflower mixture.
• Cook for an additional 10 minutes over low heat until thickened, stir frequently to avoid the bottom from burning.
• Serve immediately sprinkled with freshly chopped Tarragon.

THE BEST CAULIFLOWER SOUP EVER

Steps:

• Using a deep saucepan, heat 2 tablespoons of olive oil, add chopped onion cook until soft,but not brown about 5mins.
• Add chopped garlic cloves.
• Place the cauliflower and chopped potato into the saucepan, followed by chicken stock and milk and bring to the boil.
• Cover the soup and simmer for 15-20 minutes, or until the cauliflower is soft.
• Puree the mixture, add the nutmeg,.
• Season to taste with salt & pepper and add a sprinkling of chopped parsley and grated cheese. Serve it warm with crusty bread.

CAULIFLOWER SOUP

Steps:

• In a Dutch oven, combine the cauliflower, carrot, celery, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender (do not drain)., In a large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in the cheese until melted, adding hot pepper sauce if desired. Stir into the cauliflower mixture.

PIONEER WOMAN'S CAULIFLOWER SOUP

Steps:

• In a large soup pot or dutch oven, melt 4 tablespoons butter. Add the onion and cook for a few minutes, or until it starts to turn brown. Add the carrots and celery and cook an additional couple of minutes. Add cauliflower and parsley and stir to combine. Cover and cook over very low heat for 15 minutes. After 15 minutes, pour in chicken stock or broth. Bring to a boil, then reduce heat and allow to simmer.
• In a medium saucepan, melt 4 tablespoons butter. Mix the flour with the milk and whisk to combine. Add flour-milk mixture slowly to the butter, whisking constantly. Remove from heat and stir in 1 cup half-and-half. Add mixture to the simmering soup. Allow to simmer for 15 to 20 minutes. Check seasoning and add more salt or pepper if necessary.
• Just before serving, place the sour cream in a serving bowl or soup tureen. Add two to three ladles of hot soup into the tureen and stir to combine with the sour cream. Pour in remaining soup and stir.
• Serve immediately.

CREAM FRESH CAULIFLOWER SOUP

Steps:

• Saute onion in butter until tender.
• Break cauliflower into florets.
• Combine onion, cauliflower, chicken broth and bouillon.
• Simmer about 10-15 minutes.
• Return puree to pan and add milk, cheese and curry powder.
• Combine cornstarch and water.
• Stir into hot soup and heat slowly until slightly thick.
• Serve with seasoned croutons.