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.
EASY CREAM OF CAULIFLOWER SOUP
Warm, comfort food, can be started on the stove then left in a crock pot. Great for winter pot lucks. Serve with bread or Crown Pilot crackers.
Provided by Jessica Costello
Categories Lunch/Snacks
Time 35m
Yield 1 pot
Number Of Ingredients 7
Steps:
- In large pot melt butter.
- Saute onion until tender on medium heat.
- Add cauliflower florets. Saute califlower and onion for about 2 minutes.
- Sprinkle flour over butter and veggie mixture.
- Saute for 1 minute.
- Add stock.
- Stir until combined.
- Cover and cook on medium heat for about 15 minutes or until cauliflower is tender.
- Add milk and cream cheese.
- Stir for about 10 minutes until combined and thick.
Nutrition Facts : Calories 928.1, Fat 62.2, SaturatedFat 36.6, Cholesterol 170.7, Sodium 1343, Carbohydrate 68.1, Fiber 10.2, Sugar 18.8, Protein 31.2
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 I originally made this in 1990 and always make some modifications - we like lots of garlic as reflected in this recipe!!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
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.
BLUMENKOHLSUPPE (CREAM OF CAULIFLOWER SOUP)
Make and share this Blumenkohlsuppe (Cream of Cauliflower Soup) recipe from Food.com.
Provided by CJAY8248
Categories Cauliflower
Time 55m
Yield 1 pot of soup, 4 serving(s)
Number Of Ingredients 11
Steps:
- Cut away the thick stem at the base of the cauliflower and tear off the green leaves. Separate the flowerets and wash them under cold running water. Reserve 10 small flowerets, and chop the rest coarsely. Combine the stock and water in a 2 to 3 quart saucepan, and bring to a boil over high heat. Drop in the whole flowerets, and boil briskly, uncovered, for 10 minutes, or until they are tender but still somewhat resistant to the point of a small, sharp knife. Remove the flowerets and set them aside in a bowl. Reserve the stock.
- Melt the butter over moderate heat in a 4 quart stainless-steel or enamel saucepan. Stir in the flour and cook over low heat, stirring constantly, for 1 or 2 minutes. Do not let flour brown. Pour in the stock and the milk, beating constantly with a whisk. Cook, stirring, until the mixture comes to a boil and is smooth and somewhat thick. Reduce heat to low, and simmer for 2 or 3 minutes.
- Then add the chopped cauliflower, salt, pepper and nutmeg. Simmer, half covered, for 15 minutes, or until the cauliflower is soft enough to be easily mashed against the side of the pan. Pour the cauliflower and all of its cooking liquid into a sieve set over a bowl. With a wooden spoon, force the cauliflower through the sieve.
- Return the puree to the pan. Beat the egg yolk with a fork or whisk to break it up, then beat 1/2 cup of hot puree, 2 Tblsp. at a time. Now whisk the mixture back into the saucepan. Add the reserved flowerets and cook over moderate heat for 2 or 3 minutes, stirring occasionally. Do not let it boil. Add the lemon juice, taste for seasoning, and serve.
Nutrition Facts : Calories 287.6, Fat 16.6, SaturatedFat 9.5, Cholesterol 89.9, Sodium 932.1, Carbohydrate 26.4, Fiber 5.6, Sugar 7, Protein 11
CREME DE LA GRAND' TANTE (CREAM OF CAULIFLOWER SOUP)
I first had this dish -- from ''French Provincial Cooking,'' by Elizabeth David -- at a dinner party that Jasper Conran gave years ago. I have been making this favorite of Madame Recamier and Franois Rene de Chateaubriand ever since.
Provided by Meredith Etherington-Smith
Categories dinner, lunch, one pot, soups and stews, appetizer, main course
Time 30m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Separate the cauliflower head into florets and steam until soft, about 15 minutes. Purée in a food processor.
- Heat chicken broth until boiling. Add cauliflower purée, bring to a boil, reduce heat and simmer for 15 minutes.
- Remove from the heat, stir in the milk and taste. If it is too salty, add a little more milk. Add the butter, and stir until it melts. Whisk egg yolks and 1/2 cup water in a bowl until blended. Pour through a sieve into the soup. Whisk soup until blended.
- Return soup to the stove and whisk over medium-low heat until it thickens into a cream. Taste and add salt if necessary.
Nutrition Facts : @context http, Calories 272, UnsaturatedFat 8 grams, Carbohydrate 13 grams, Fat 21 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 12 grams, Sodium 740 milligrams, Sugar 7 grams, TransFat 1 gram
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