Cream Of Cauliflower Soup Recipes Recipes Recipe For Meatloaf

EASY CREAM OF CAULIFLOWER SOUP

Steps:

• In large pot melt butter.
• Saute onion until tender on medium heat.
• Add cauliflower florets. Saute califlower and onion for about 2 minutes.
• Sprinkle flour over butter and veggie mixture.
• Saute for 1 minute.
• Add stock.
• Stir until combined.
• Cover and cook on medium heat for about 15 minutes or until cauliflower is tender.
• Add milk and cream cheese.
• Stir for about 10 minutes until combined and thick.

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.

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.

CREAM OF CAULIFLOWER SOUP I

Steps:

• Steam cauliflower.
• Melt the butter or margarine in a stockpot over medium high heat. Add leek, onion, and carrot; cook, stirring occasionally, for 10 minutes. Stir in the tarragon and thyme; cook 1 minute longer. Add flour; cook, stirring constantly, for 1 minute. Reduce the heat to medium, and gradually stir in the wine and chicken stock. Season the soup with salt and white pepper. Add the steamed cauliflower flowerets. Simmer the soup, uncovered, stirring occasionally for 30 minutes.
• Puree the soup in batches in a blender, and return to the pot. Stir in the milk and cream. Gently heat just until heated through.
• If you decide to use the Swiss cheese, stir it in and heat until melted.

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:

• Wash cauliflower and remove stem and tough outer leaves. Place in a soup kettle with the 2 cups water, salt, and lemon juice. Cook, uncovered, for 5 minutes. Cover and cook 15 more minutes. Drain, reserving liquid. Cut cauliflower into small pieces.
• Melt butter in the kettle. Stir in flour. Cook 2 minutes.
• Gradually add cauliflower cooking liquid and cook slowly, stirring, until smooth and thickened.
• Add bay leaf, thyme, additional salt to taste, pepper, and cream. Cook, stirring, until thick and creamy.
• Add cauliflower pieces and cook another 5 minutes. Remove and discard bay leaf. Serve garnished with parsley.

CREAM OF CAULIFLOWER SOUP

Steps:

• Heat a medium-sized stockpot over medium-high. When the pot is hot, add the oil and let it heat until shimmering. Add the onion and celery and turn the heat down to medium. Stir and cook until the vegetables are translucent, 3 to 4 minutes. Add the kosher salt and stir well.
• Add the cauliflower rice and cook until fully defrosted if using frozen and slightly translu-cent if using fresh. Then add the heavy cream and water. Bring the mixture to a gentle boil.
• As soon as it comes to a boil, place the hot mixture into a blender and blend on high until very smooth (you can also use an immersion blender). If your blender has a soup setting, use that to puree. Taste the soup, adding more salt to taste.
• Place the pine nuts and sunflower seeds in a dry, small, nonstick sauté pan. Heat over medium heat and toast the nuts until browned, about 1 to 2 minutes. Mix in the chia seeds and parsley.
• Divide the soup between four bowls and top with the toasted nut topping.

LOW-CARB CAULIFLOWER CREAM CHEESE SOUP - IOWA GIRL EATS

Steps:

• Melt butter in a large soup pot over medium heat. Add shallots and garlic then saute until shallots are starting to become tender, 4-5 minutes, stirring often to avoid burning the garlic. Add the cauliflower, fresh dill, seasoned salt, and pepper then stir to coat cauliflower in butter. Add water then place a lid on top and steam cauliflower until tender, 7 minutes, stirring occasionally.
• Meanwhile whisk 1/4 cup chicken broth and flour together in a small bowl then set aside. Add remaining 1-1/2 cups chicken broth and milk to the soup pot, add more pepper, then turn heat up to medium-high and bring soup to a gentle bubble, stirring occasionally. Turn heat back down to medium then stream in chicken broth/flour mixture, stir to combine, and then simmer until soup is slightly thickened, 5 minutes.
• Divide cream cheese into thirds in wrapper then scrape into the soup pot. Switch to a whisk then whisk soup until cream cheese is fully melted and incorporated. Taste then add salt and pepper if necessary and then let soup sit and thicken off the heat for 10 minutes before serving.