CREAM OF CAULIFLOWER SOUP WITH BACON GREMOLATA
We're heading into the heart of hot soup season, and this cream of cauliflower will ward off autumn's chill with the best of them.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Time 1h5m
Yield 8
Number Of Ingredients 16
Steps:
- Heat olive oil in a saucepan over medium heat. Cook and stir onion and celery in the hot oil until translucent, about 5 minutes. Add garlic and salt, and stir for 1 minute. Stir in potato, cauliflower, chicken broth, and water. Bring to a boil, reduce heat to medium-low and simmer until cauliflower is tender and potatoes are easily smashed against the side of the pot, about 30 minutes.
- Puree the soup using an immersion blender until smooth. Reduce heat to low, season with cayenne pepper and salt. Pour in cream and stir until warmed. Season with more salt if needed.
- Cook bacon in a skillet over medium heat until crisp, about 8 minutes. Transfer cooked bacon to a paper towel lined plate to drain. Toss breadcrumbs in the remaining bacon grease in the skillet, and cook over low heat until toasted and crisp. Stir in cheese and continue to cook until melted. Transfer to a bowl and cool to room temperature. Stir in bacon, lemon zest, and parsley. Toss to coat.
- Serve soup garnished with bacon gremolata over the top.
Nutrition Facts : Calories 236.3 calories, Carbohydrate 33.1 g, Cholesterol 18.4 mg, Fat 8.1 g, Fiber 6 g, Protein 9.4 g, SaturatedFat 3 g, Sodium 804.6 mg, Sugar 6.3 g
CREAMY CAULIFLOWER SOUP WITH BACON
You will never miss the calorie-laden cream in this fresh take on a favorite winter soup. Substituting a potato for the usual half-and-half or heavy cream gives this rich, full-bodied cauliflower soup a velvety texture without adding more fat. Go ahead and add the cauliflower stem to the pot - it has great flavor and will be blended along with the florets. Serve with a tossed salad or your favorite hearty sandwich. If you want to make this recipe completely dairy free, replace the butter with olive oil.
Provided by Southern Living Test Kitchen
Categories Soup
Time 40m
Yield Serves 4
Number Of Ingredients 12
Steps:
- Melt butter in a large Dutch oven over medium. Add onion, thyme, salt, and garlic. Cover and cook, stirring occasionally, until onion is very soft and slightly caramelized, 10 to 12 minutes. Add flour to Dutch oven, and cook, stirring constantly, 1 minute. Add stock and potato. Increase heat to high, cover, and bring to a boil. Add cauliflower, and reduce heat to medium. Cook, uncovered, until cauliflower is tender, about 20 minutes.
- Transfer cauliflower mixture to a blender; add cayenne. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening, and process until smooth, about 1 minute. Ladle soup into bowls. Top with bacon and chives.
CREAM OF CAULIFLOWER SOUP WITH BACON & DILL
Cook and blend cauliflower into the creamiest soup imaginable. Top this Cream of Cauliflower Soup with crisp bacon and fresh dill. You're welcome.
Provided by My Food and Family
Categories Meal Recipes
Time 45m
Yield 4 servings, 1 cup each
Number Of Ingredients 9
Steps:
- Cook and stir bacon in large saucepan on medium heat until crisp. Remove bacon from pan with slotted spoon, reserving 2 Tbsp. drippings in pan. Drain bacon on paper towels.
- Add onions to reserved drippings in pan; cook and stir 8 min. or until tender. Add broth, water and potatoes; stir. Bring to boil; cover. Simmer on medium-low heat 15 min. or just until potatoes are tender. Stir in cauliflower; cook 7 min. or until tender. Stir in 1/4 cup each cheese and dressing.
- Blend soup, in batches, in blender until smooth. Ladle into 4 bowls. Sprinkle bacon over soup; top with remaining cheese. Drizzle with remaining dressing; sprinkle with dill.
Nutrition Facts : Calories 290, Fat 19 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 650 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 10 g
CREAM OF CAULIFLOWER AND BACON SOUP
Yes, this is the one you want to address a man-sized appetite and to additionally satisfy the pressing Winter need for comfort food. The original rceipe came from "A Cookbook for the Common Folk."
Provided by Bone Man
Categories Pork
Time 45m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a large skillet, over medium heat, saute the cauliflower, onion and crumbled bacon in the margarine.
- Whisk in the flour.
- Add the chicken stock, milk and Worcestershire sauce.
- Stir in the cheese and, as soon as the cheese melts, the parsley.
- Continue to simmer over low heat until the cauliflower is tender.
Nutrition Facts : Calories 220.3, Fat 15.4, SaturatedFat 6.3, Cholesterol 26.7, Sodium 548.8, Carbohydrate 10.9, Fiber 2, Sugar 5.6, Protein 10.3
CREAM OF CAULIFLOWER SOUP
This mildly cheesy cauliflower soup is a favorite of mine. I make it often in summer, although it's good anytime. -Karen Brown, West Lafayette, Ohio
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings (1-1/2 quarts).
Number Of Ingredients 10
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.
Nutrition Facts : Calories 186 calories, Fat 11g fat (6g saturated fat), Cholesterol 36mg cholesterol, Sodium 792mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 1g fiber), Protein 13g protein.
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
CAULIFLOWER WITH BACON AND DILL
Can be prepared in 45 minutes or less.
Yield Serves 2
Number Of Ingredients 4
Steps:
- In a steamer set over boiling water steam the cauliflower, covered, for 5 minutes, or until it is just tender. While the cauliflower is steaming, in a skillet cook the bacon over moderate heat, stirring, until it is crisp and transfer it with a slotted spoon to paper towels to drain. Pour off all but 1 tablespoon of the fat, to the skillet add the cauliflower, the dill, the lemon juice, and salt and pepper to taste, and heat the mixture over moderately low heat, stirring, until the cauliflower is coated well with the dill mixture. Sprinkle the cauliflower mixture with the bacon bits.
CAULIFLOWER AND BACON SOUP
A delicious creamy soup, absolutely divine served with fresh, crusty bread. I got this recipe from a food magazine, not sure which one though!
Provided by Dee-licious
Categories Cauliflower
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in a large pot, add leek and bacon, cook stirring until soft. Add cauliflower, cook, stirring 2 minutes.
- Stir in water and crunbled stock cubes. Simmer covered about 15 minutes or until soft.
- Blend cauliflower until smooth using either a stick mixer or a food processor.
- Return to pan, stir in cream.
- Heat extra butter in a pan, add extra bacon, cook, stirring until crisp, drain on paper.
- Serve soup in bowls sprinkled with extra bacon and chopped parsley.
Nutrition Facts : Calories 201.8, Fat 17.8, SaturatedFat 9.1, Cholesterol 45, Sodium 580.4, Carbohydrate 7.6, Fiber 2.4, Sugar 2.6, Protein 4.3
CREAM OF CAULIFLOWER SOUP WITH BACON
You're sure to enjoy our recipe for Creamy Cauliflower Soup with Crispy Bacon, whether you're a big fan of the vegetable, like things creamy, or are a lover of bacon! This easy-to-make cream of cauliflower soup is sure to hit the spot on a chilly day.
Provided by My Food and Family
Categories Recipes
Time 55m
Yield 6 servings, 1 cup each
Number Of Ingredients 10
Steps:
- Heat oil in large saucepan on medium heat. Add onions; cook and stir 5 min. or until softened. Add cauliflower and thyme; cook and stir 2 min.
- Add bouillon cubes, water and pepper; bring to boil. Cover; simmer on medium-low heat 30 min.
- Remove and discard thyme sprigs. Use immersion blender to process soup until smooth.
- Add cream cheese product; cook on medium heat 2 to 3 min. or until cream cheese is completely melted and soup is well blended.
- Sprinkle with bacon and crushed croutons.
Nutrition Facts : Calories 140, Fat 8 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 810 mg, Carbohydrate 13 g, Fiber 3 g, Sugar 4 g, Protein 6 g
WINNING CREAM OF CAULIFLOWER SOUP
Meet the Cook: Generally, my husband isn't a soup fan - but his spoon's poised and ready for this version. I adapted this rich and creamy concoction from a recipe I tasted at a local restaurant...and it's since become a popular item on my "menu". -Carol Reaves, San Antonio, Texas
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 8 servings (about 2 quarts).
Number Of Ingredients 17
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.
Nutrition Facts : Calories 286 calories, Fat 23g fat (14g saturated fat), Cholesterol 68mg cholesterol, Sodium 1083mg sodium, Carbohydrate 17g carbohydrate (8g sugars, Fiber 4g fiber), Protein 6g protein.
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