CAULIFLOWER CHEESE SOUP WITH CRISPY SAGE & HAZELNUTS
Indulge in this silky smooth cauliflower cheese soup with crispy sage and crunchy hazelnuts. This easy wintry recipe is perfect for entertaining
Provided by Cassie Best
Categories Soup, Starter
Time 40m
Yield Serves 4-6
Number Of Ingredients 13
Steps:
- Heat the rapeseed oil in a large pan and cook the onion until starting to caramelise. Add the vegetable stock cube, cauliflower and drained butter beans. Stir, then pour in the milk and water. Season and add a grating fresh nutmeg. Cover and simmer for 20 mins. Blend the soup with a hand blender until smooth, adding more liquid if necessary. Add the Dijon mustard, extra mature cheddar and double cream. In another pan, sizzle a handful sage leaves in 50ml oil until crisp. Ladle the soup into bowls. Top with the sage, oil and some chopped toasted hazelnuts.
Nutrition Facts : Calories 370 calories, Fat 30 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 10 grams protein, Sodium 0.9 milligram of sodium
CAULIFLOWER-CHEESE SOUP
A soothing cheesy soup. Serve with a roll and a salad.
Provided by Jane Snider
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- In a large saucepan, combine water, cauliflower, potatoes, celery, carrots, and onion. Boil for 5 to 10 minutes, or until tender. Set aside.
- Melt butter in separate saucepan over medium heat. Stir in flour, and cook for 2 minutes. Remove from heat, and gradually stir in milk. Return to heat, and cook until thickened. Stir in vegetables with cooking liquid, and season with salt and pepper. Stir in cheese until melted, and remove from heat.
Nutrition Facts : Calories 384.9 calories, Carbohydrate 25.9 g, Cholesterol 74.9 mg, Fat 24.7 g, Fiber 2.5 g, Protein 15.7 g, SaturatedFat 15.6 g, Sodium 367.6 mg, Sugar 11.1 g
CAULIFLOWER SOUP WITH HAZELNUTS AND BACON
Creamy puréed soups always benefit from having crunchy things sprinkled on top.
Categories Bon Appétit Soup/Stew Winter Cauliflower Bacon Hazelnut Milk/Cream Fennel White Wine New Year's Eve
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 10-12 minutes. Let cool, then coarsely chop.
- While the nuts are cooling, increase oven to 400°F. Toss cauliflower and 2 Tbsp. oil on another baking sheet; season with salt and pepper. Roast, tossing once, until florets are browned all over and tender, 30-35 minutes.
- Meanwhile, cut bacon crosswise into 1/2" pieces. Heat a heavy pot over medium and cook bacon, stirring occasionally, until browned and crisp, 10-12 minutes. Transfer to paper towels.
- Cook fennel, onion, and garlic in drippings in pot, stirring occasionally, until onion and fennel are very soft, 8-10 minutes. Add wine and cook until mostly evaporated, about 5 minutes. Add roasted cauliflower, broth, cream, and bay leaves; season with salt and pepper. Bring to a boil, reduce heat, and simmer until cauliflower is very tender, 20-25 minutes. Pluck out bay leaves; discard. Let mixture cool slightly.
- Working in batches, purée cauliflower mixture until very smooth. Strain back into pot; season with salt and pepper.
- Just before serving, ladle soup into bowls; top with bacon and nuts and drizzle with oil.
- Do Ahead
- Soup can be made 3 days ahead. Let cool; cover and chill soup and bacon separately.
CAULIFLOWER-CHEESE SOUP
I told my wife that I said her Recipe #76000 also made great cauliflower soup, and she ordered me to send this recipe, which is her variation of her mom's recipe. This is good, but I think the Broccoli Soup variation is better... just a matter of taste, I guess.
Provided by Toby Jermain
Categories Cheese
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large saucepan.
- simmer cauliflower in chicken broth until slightly softened, and set aside, leaving in broth.
- Saute onions in melted butter until soft.
- Season with pepper, add flour, and continue to cook over medium heat for about 5 minutes, stirring constantly.
- Add flour mixture to cauliflower and chicken broth, and stir carefully so that cauliflower doesn't break up.
- Add milk and bouillon granules.
- Increase heat, and cook until thickened and starting to boil.
- Reduce, heat, and add cheese by handfuls, mixing between each addition, stirring until melted and combined.
- Do not allow to boil after adding cheese.
Nutrition Facts : Calories 510.1, Fat 38.4, SaturatedFat 23.9, Cholesterol 111.7, Sodium 1173, Carbohydrate 20.9, Fiber 2.5, Sugar 3, Protein 23.1
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