Chef Joeys Cream Of Cauliflower Soup Crock Pot Recipes

CHEF JOEY'S CREAM OF CAULIFLOWER SOUP (CROCK POT)

Steps:

• Chop up your head of cauliflower in medium chunks. In a large sauce pan combine the cauliflower, cubed potato, broth, margarine and cream of chicken soup.
• Bring to a boil and simmer covered for 20 minutes or until the cauliflower is tender. Using a hand blender process the cauliflower mixture to a smooth puree.
• Transfer to a 5 quart or larger slow cooker.
• Next add the silk creamer, milk, shredded carrot, garlic powder, and two bay leaves.
• Cover and cook on low for 3 1/2 hours.
• Remove the bay leaves.
• Remove the soup once the time is up and puree it again, then return to the slow cooker and add the cheese. Let simmer until the cheese is melted.
• Garnish with paprika.
• Bon Appetit!

CREAM OF CAULIFLOWER SOUP

Steps:

• In a large soup pot over medium heat, warm the olive oil. Add the leeks and sauté, stirring constantly, until tender, about 5 minutes. Add the cauliflower and sauté for about 5 minutes. Add the stock, cream, bay leaf and coriander, bring to a simmer and reduce the heat to medium-low. Simmer, stirring occasionally, until the cauliflower is very tender, about 45 minutes. Remove the bay leaf.
• Using a stick blender, puree the soup directly in the pot until it is very smooth and creamy. Alternatively puree in blender in batches. Season with salt and white pepper. Keep the soup warm over low heat until ready to serve.
• Ladle the soup into warmed individual bowls and garnish with a pinch of chives. Serve immediately.
• For Vegetarian option use Vegetable Broth.

SLOW-COOKER CREAMY CAULIFLOWER SOUP

Steps:

• Place first 10 ingredients in a 6-qt. slow cooker. Add water; sprinkle milk powder over top., Cook, covered, on low until cauliflower is very tender, 6-8 hours. Remove bay leaf. Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender; return to slow cooker and heat through. If desired, serve with toppings.

SLOW COOKER CREAMY CAULIFLOWER SOUP

Steps:

• Combine cauliflower and water in a saucepan over medium-high heat and bring to a boil. Remove from heat and set aside.
• Heat a slow cooker on Low. Pour in cauliflower and water. Add processed American cheese spread and cream cheese; stir well to be sure cheese is dissolved and mixed through the cauliflower. Add potato flakes and garlic. Mix well. Season with salt and pepper.
• Cover the slow cooker and cook on Low for 2 to 3 hours.