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 I originally made this in 1990 and always make some modifications - we like lots of garlic as reflected in this recipe!!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
CHILLED CAULIFLOWER SOUP
Make and share this Chilled Cauliflower Soup recipe from Food.com.
Provided by littleturtle
Categories Lunch/Snacks
Time 2h25m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter over medium heat and sauté garlic (3 minutes).
- Add cauliflower and sauté (5 minutes).
- Stir in chicken stock and potatoes; heat to boiling.
- Reduce heat and simmer, covered, until potatoes and cauliflower are tender (10 minutes).
- Season with salt, cayenne, and basil.
- Pureé mixture in a food processor until smooth.
- Blend in lemon juice and sherry.
- Transfer to a bowl and whisk in cream.
- Refrigerate until chilled (at least 2 hours).
Nutrition Facts : Calories 348.6, Fat 26.5, SaturatedFat 16, Cholesterol 92.8, Sodium 551.2, Carbohydrate 19.3, Fiber 4.3, Sugar 5.8, Protein 7.8
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