CAULIFLOWER SOUP
Every other cauliflower soup recipe I tried lacked flavor, but this cheesy recipe packs a tasty punch! We like it with hot pepper sauce for a little extra kick. -Debbie Ohlhausen, Chilliwack, British Columbia
Provided by Taste of Home
Time 30m
Yield 8 servings (about 2 quarts).
Number Of Ingredients 12
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.
Nutrition Facts : Calories 159 calories, Fat 11g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 617mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 2g fiber), Protein 7g protein.
CAULIFLOWER SOUP
Provided by Ree Drummond : Food Network
Time 1h15m
Yield 10 to 12 servings
Number Of Ingredients 14
Steps:
- Melt 1/2stick of the butter in a heavy pot over medium heat. Then add the onions and cook until translucent, about 3 minutes. Add the carrots and celery, and then stir and cook for a couple more minutes. Throw in the cauliflower. Then stir it around, cover and cook over very low heat for 15 minutes.
- Add the parsley, and then add the chicken broth and simmer for 10 minutes.
- Meantime, make a simple white sauce: Melt the remaining 1/2stick butter in a medium saucepan over medium heat. Then whisk in the flour. Cook for a couple of minutes, and then pour in the milk, whisking to combine. Remove the white sauce from the heat and pour in the half-and-half. Then pour this creamy mixture into the pot. Add 1 teaspoon salt and pepper to taste, and allow the soup to simmer for another 20 to 30 minutes. The soup will thicken slightly but shouldn't be overly thick. Give it a taste and add more salt if needed.
- Now, this is the fun part: To serve the soup, place the room temperature sour cream in the bottom of a soup tureen (a very large serving bowl). Then add the whole pot of hot soup to the tureen.
- Stir gently to combine, and then serve immediately with warm rolls and an appetite for something wonderful.
- You will love everything about this.
CREAMY CAULIFLOWER SOUP
Creamy soups can be soul-warming and so very satisfying. I received this recipe from a friend, and over the years I have served it many times and for many occasions. It makes a lot, so you'll have dinners all week. Or ladle it into a thermos for on-the-go dinners or lunches. - Doris Watt Davis, Hellertown, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 11 servings (2-3/4 quarts).
Number Of Ingredients 13
Steps:
- In a Dutch oven, combine the broth, celery, onion and carrot. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add cauliflower; cover and simmer 15-20 minutes longer or until vegetables are tender. Cool slightly., Meanwhile, in a saucepan, melt butter. Stir in flour until smooth; gradually stir in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. , In a blender or food processor, process vegetable mixture in batches until smooth; return to pan. Stir in the cream, parsley, salt, dill, pepper and white sauce; heat through.
Nutrition Facts : Calories 195 calories, Fat 12g fat (8g saturated fat), Cholesterol 39mg cholesterol, Sodium 874mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 3g fiber), Protein 6g protein.
ROASTED CAULIFLOWER SOUP
The color of sunflowers, this gently spiced soup comes from Yasmin Khan's "Zaitoun: Recipes From the Palestinian Kitchen," in which Ms. Khan explains that cauliflower is elemental in Palestinian cooking. Here, cauliflower florets and leaves are roasted in the oven with cumin and coriander until browned, the vegetable's deep, nutty flavors coaxed out by the heat. Reserve some roasted florets and leaves for garnish, then simmer the remaining cauliflower mixture with turmeric and potato, which adds creamy texture to this thick, velvety soup. Sprinkle the soup with any remaining cauliflower, crunchy toasted almonds and as much fresh parsley as you'd like.
Provided by Mayukh Sen
Categories dinner, easy, lunch, weeknight, soups and stews, appetizer
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat the oven to 400 degrees. Arrange the chopped cauliflower, any cauliflower leaves and the onions on a large baking sheet. Drizzle with the olive oil and sprinkle with cumin, coriander, 1 teaspoon salt and 1/2 teaspoon pepper. Use your hands to mix everything together, then arrange in an even layer. Roast until the cauliflower is browned and cooked through but still has some bite, about 25 minutes.
- Meanwhile, melt the butter in a large saucepan over low heat. Add the garlic and cook until fragrant, about 3 minutes. Stir in the potato and turmeric, add the stock and bring to a simmer over medium heat. Cover and cook until the potato is soft, about 10 minutes.
- When the cauliflower is done, reserve about 1 cup cauliflower for the topping (including leaves, if you have them) and add the remaining cauliflower and onions to the soup. Return the soup to a simmer and cook until flavors meld, about 5 minutes. Blitz with an immersion blender until smooth. Taste and adjust the seasoning.
- Toast the almonds in a dry skillet over low heat, stirring occasionally, until golden, about 4 minutes. When you are ready to serve, ladle the soup into warmed bowls. Top with the reserved roasted cauliflower and a scattering of almonds and parsley.
Nutrition Facts : @context http, Calories 266, UnsaturatedFat 9 grams, Carbohydrate 28 grams, Fat 14 grams, Fiber 6 grams, Protein 9 grams, SaturatedFat 4 grams, Sodium 1006 milligrams, Sugar 8 grams, TransFat 0 grams
EDAM CHEESE SOUP
I got this recipe when I bought some Reny Picot brand edam cheese. It's a very mild cheese and tastes VERY similar to cheddar with only a hint of an aged taste. If you like cheddar cheese, you'll like this cheese too. If you've never worked with leeks before, they look like big green onions. You want only the green parts so start cutting near the top of the white. I cut them just like I would green onions.
Provided by Cooking Person
Categories Cheese
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- In a large saucepan over medium heat, melt the butter.
- Add leeks, broccoli stalks, potatoes, and chicken stock and bring to a boil.
- Reduce heat to medium-low, cover and simmer for 20 minutes.
- Stir in the broccoli florets and cook for about 3 minutes.
- Puree the soup in a blender or food processor.
- (Works best if you do a small amount at a time) Return the soup to the saucepan.
- Add the milk, and reheat the soup until hot.
- Add the cheese and stir until the cheese melts (about 1 minute).
- Serve hot, garnish with extra cheese.
CAULIFLOWER AND EDAM CHEESE (DUTCH)
Make and share this Cauliflower and Edam Cheese (Dutch) recipe from Food.com.
Provided by noway
Categories Cheese
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 395°F.
- Rinse the cauliflower cut into florets.
- Boil the florets for 10 minutes in one cup of lightly-salted water. Drain.
- Beat the eggs with the condensed milk and half of the grated cheese.
- Add the flour and pepper and paprika to taste.
- Put the florets in a greased oven dish. Pour the egg-and-cheese mix over it and sprinkle the remainder of the grated cheese on top.
- Bake at 395ºF for about 35 minutes.
CAUFLOWER EDAM SOUP
Steps:
- Combine 1 1/2 cups stock, potato and onion in medium saucepan and bring to boil over medium heat. Reduce heat, cover and simmer until potato is just cooked through, about 8 minutes. Transfer to processor or blender and mix until completely smooth. Melt butter in 3-quart saucepan over medium heat. Gradually add flour and cook, stirring constantly, 3 minutes. Slowly stir in remaining 1 1/2 cups stock, vegetable puree, cauliflower, proscuitto, chives, salt and ground red pepper. Bring soup to simmer, stirring constantly. Reduce heat to low, cover and cook 10 minutes, stirring occasionally. Meanwhile, beat yolks to blend in small deep bowl using fork. Gradually beat in cream and wine. Blend in 1/2 cup soup stock 1 tablespoon at a time. Stir egg mixture back into soup. Set 2 tablespoons cheese aside for garnish. Add remaining cheese to soup and cook, stirring constantly, until cheese is melted and soup is slightly thickened, 3 to 4 minutes; do not allow soup to boil. Remove from heat. Adjust seasoning. Transfer to heated tureen or ladle into heated bowls. Garnish with chives and reserved cheese. Serve immediately.
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