Ammas Cauliflower Soup Recipe 55

CREAMY ROASTED CAULIFLOWER SOUP

Steps:

• Preheat the oven to 425 degrees Fahrenheit. If desired, line a large, rimmed baking sheet with parchment paper for easy cleanup.
• On the baking sheet, toss the cauliflower with 2 tablespoons of the olive oil until lightly and evenly coated in oil. Arrange the cauliflower in a single layer and sprinkle lightly with salt. Bake until the cauliflower is tender and caramelized on the edges, 25 to 35 minutes, tossing halfway.
• Once the cauliflower is almost done, in a Dutch oven or soup pot, warm the remaining 1 tablespoon olive oil over medium heat until shimmering. Add the onion and 1/4 teaspoon salt. Cook, stirring occasionally, until the onion is softened and turning translucent, 5 to 7 minutes.
• Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds, then add the broth.
• Reserve 4 of the prettiest roasted cauliflower florets for garnish. Then transfer the remaining cauliflower to the pot. Increase the heat to medium-high and bring the mixture to a simmer, then reduce the heat as necessary to maintain a gentle simmer. Cook, stirring occasionally, for 20 minutes, to give the flavors time to meld.
• Once the soup is done cooking, remove the pot from the heat and let it cool for a few minutes. Then, carefully transfer the hot soup to a blender, working in batches if necessary. (Do not fill past the maximum fill line or the soup could overflow!)
• Add the butter and blend until smooth. Add the lemon juice and nutmeg and blend again. Add additional salt, to taste (I usually add another 1/4 to 3/4 teaspoon, depending on the broth). This soup tastes amazing once it's properly salted! You can also a little more lemon juice, if it needs more zing. Blend again.
• Top individual bowls of soup with 1 roasted cauliflower floret and a sprinkle of chopped parsley, green onion and/or chives. This soup keeps well in the refrigerator, covered, for about four days, or for several months in the freezer.

AMMA'S CAULIFLOWER SOUP RECIPE - (5/5)

Steps:

• First, put the butter and olive oil in a large soup pot and melt on medium high heat. More butter or oil can be added to taste later. Dice the onion. Add the onion into the pot of hot butter and oil and sauté till soft, not brown, stirring occasionally. Smash, peel, and chop the garlic and add to the cooked onions. Stir occasionally. Peel and dice the carrots. Add to the onion and garlic. Next, cut the stem off of the cauliflower. Cut as much off as you can while still keeping florets in tact. Then, dice the stem and add to the pot. Peel and dice the potato. I like to put each chopped potato in a paper towel while chopping the others to dry some of the water. This will make them brown easier. Add the potatoes to the pot and sauté till slightly brown. This will take about 10-20 minutes depending on your stove and pot. Then add a dash of salt and pepper. Now you could add 1/4-1/2 of a boullian cube if you want for extra flavor and stir into the browned vegetable mixture. Then add the white wine. I usually add 1/4 cup but I just eyeball it. Bring to a boil and then reduce to a summer for about 3 minutes. Then, add the box of broth. Add the cauliflower florets to the pot. Bring to a boil, cover, and reduce to a summer for 30-45 minutes. Basically until the florets are tender and the liquid is the right amount for your liking. Once that is done, take a hand blender (a regular blender, food processor, or potato masher are fine substitutes if you don't have ah and blender) and purée to your favorite texture. You can eat like this, but I like to add some heavy cream or milk to make it creamy. I use about 1/4 cup, but I eyeball it. A little goes a long way! Stir, and salt and pepper to taste if necessary. Then I chop some chives as needed and add to the top of each bowl for color. On the side I serve with bread topped with tomatoes. The nice freshness of the tomato pair really well with the hearty soup. Enjoy!

ADAM'S FAVORITE CREAMY-CHEESY CAULIFLOWER SOUP

Steps:

• Break the cauliflower down into small flowerettes, chop some of the stems up into bite size pieces.
• Set the stock on the stove to boil.
• Add the chopped onions to the broth and season with salt and pepper. Let this boil until the onions are transparent.
• Add the cauliflower flowerettes and turn the heat down to a simmer. Cover the pot and keep at a simmer.
• Meanwhile, make a roux of the flour and butter over medium-low heat. Cook this while whisking until the flour slightly changes color (whisk constantly so it doesn't burn, and make sure it doesn't burn).
• Add the cream slowly, whisking in between each addition so that the lumps come out and the roux stays smooth. This mixture should always come back to a boil once the milk has been stirred in well, if it doesn't, turn the heat up!
• When all the cream has been added and the roux is thick and smooth (about the consistency of thick pudding) add it to the soup.
• Stir the soup well to incorporate the cream, and keep stirring until it comes up to a boil.
• Add the cheese, turn the heat down to low, cover and bring to a slow boil. Stir frequently so it doesn't burn on the bottom.

CREAMY CAULIFLOWER AND ASIAGO SOUP

Steps:

• Bring chicken broth to a boil in a large pot. Cook cauliflower, white wine, and bay leaves in the boiling broth over medium-high heat until cauliflower is tender, 10 to 15 minutes.
• Mix garlic, cream cheese, and Asiago cheese together in a bowl.
• Strain cauliflower from broth with a slotted spoon and add to the cheese mixture. Remove bay leaves from stock and discard.
• Mash cauliflower and cream cheese mixture with a potato masher until well mixed; season with salt and black pepper.
• Stir cauliflower mixture into the broth until smooth. Season with rosemary, thyme, salt, and black pepper.