Cream Of Cauliflower Soup Recipes Recipe For Chicken

CREAM OF CAULIFLOWER SOUP

Steps:

• In a saucepan, saute onions in butter until tender. Stir in flour and salt until blended. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. , Add cauliflower; simmer for 2 minutes. Add the milk and cheese; cook and stir until cheese is melted. Stir in sherry if desired. Garnish with chives.

CREAMY CAULIFLOWER SOUP

Steps:

• Preheat oven to 450 degrees. In a medium pot, combine chicken broth and cauliflower; season with salt and pepper. Bring to a boil, then reduce to a simmer. Cover and cook until cauliflower is very tender, about 20 minutes. Working in batches, puree cauliflower until smooth (thin it with broth, if necessary).
• Meanwhile, on a small baking sheet toss cauliflower leaves with oil; season with salt and pepper. Roast until brown and tender, about 10 minutes. Serve as garnish on soup.

CREAM OF CAULIFLOWER SOUP II

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.

CREAM OF CAULIFLOWER SOUP

Steps:

• In a large pot sauté onion in butter on medium heat until golden.
• Add ginger, leek, celery, carrots and garlic and continue to cook for a further 4 to 5 minutes or until vegetables are just golden.
• Add the flour and stir until blended.
• Add remaining ingredients, except cream, lime juice and parsley and bring to a boil.
• Cover and reduce heat to low.
• Simmer the soup for 30 minutes or until cauliflower is tender.
• Add the cream and lime juice.
• Remove lid and continue to simmer for a further 15 minutes.
• Adjust seasoning.
• Sprinkle with chopped parsley and serve.

CREAM OF CAULIFLOWER SOUP

Steps:

• Preheat oven to 300 degrees.
• Remove loose outer leaves from garlic and slice off tops of bulbs so that each clove is open at the top.
• Place heads of garlic on a piece of aluminum foil.
• Place on cookie sheet.
• Drizzle garlic heads with 1 tsp olive oil.
• Seal foil and bake for 1 hour.
• Open foil and bake for an additional 20 minutes.
• Remove from oven and let cool.
• When cool enough to handle squeeze garlic from husks.
• Using a fork mash garlic and set aside.
• In large heavy stockpot melt butter.
• Add diced onions and carrots and saute over medium-low heat until soft, about 30 minutes.
• While sauteing onion and carrot mixture clean cauliflower removing leaves and separate into small to medium florets.
• Once onions and carrots are soft add flour and saute' for about 3 minutes.
• Slowly whisk in wine to flour mixture, mixing thoroughly.
• Add 4 cans of chicken broth, thyme, black pepper, salt, white pepper, tabasco sauce, cayenne pepper and mashed roasted garlic, mixing thoroughly.
• Add cleaned cauliflower and bring to a boil.
• Lower heat, cover and simmer over low heat about 45 minutes.
• Using a slotted spoon remove about one-half of cauliflower from stock.
• Using an immersion blender or food processor blend until smooth, making a paste.
• Return pureed cauliflower to stock pot and add heavy cream and shredded Swiss Cheese.
• Bring to a simmer and cook for an additional 10 minutes.
• Depending on the thickness you may or may not need to add a little more chicken broth.
• If using additional broth to thin only add a little at a time.

CREAM OF CAULIFLOWER SOUP

Steps:

• Trim root end and tough, green leaves from leek.
• Quarter the leek lengthwise leaving attached at root end, and wash well under running water, pulling leaves apart to remove all grime.
• Slice the leek thinly.
• Combine leek and butter in soup pot.
• Cover and heat slowly over a medium heat, stirring occasionally to keep from sticking.
• Cook ten minutes, then add shallot.
• Continue cooking, covered, stirring occasionally until leek is very soft, about 10 more minutes.
• Increase heat to medium-high and add wine.
• Cook, stirring, until wine has reduced by about half.
• Add cauliflower and potato, stirring until coated with leek mixture.
• Add chicken stock and water, cover and bring to a boil-- about 5 minutes-- and cauliflower should mash with a spoon.
• Remove half the soup to a blender.
• Add half of mustard and sour cream, pulse to grind, then increase to puree.
• Remove to clean saucepan and repeat process in blender with remaining cauliflower mixture, mustard and sour cream.
• Bring back to simmer-- do not allow to boil or sour cream will curdle-- and season to taste with salt and additional mustard.
• Ladle into bowls and grate fresh nutmeg over top.