Chef Joeys Cream Of Cauliflower Soup Crock Pot Recipes

WINNING CREAM OF CAULIFLOWER SOUP

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.

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.

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!

CHEESY CAULIFLOWER SOUP (CROCK POT/SLOW COOKER)

Steps:

• Put cauliflower, onion, celery and chicken stock in crockpot.
• Cover and cook on low for 4-6 hours.
• Puree in blender.
• Return to crockpot and blend in cream, worcestershire and cheese.
• Add salt and pepper to taste.
• Stir to mix.

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.