Cream Of Fresh Cauliflower Soup 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.

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.

CREAM FRESH CAULIFLOWER SOUP

Steps:

• Saute onion in butter until tender.
• Break cauliflower into florets.
• Combine onion, cauliflower, chicken broth and bouillon.
• Simmer about 10-15 minutes.
• Return puree to pan and add milk, cheese and curry powder.
• Combine cornstarch and water.
• Stir into hot soup and heat slowly until slightly thick.
• Serve with seasoned croutons.

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 (VEGAN)

Steps:

• Heat the oil or margarine in a soup pot and add the onion and garlic.
• Saute over medium heat until the onion is golden, about 10 minutes.
• Add the cauliflower, potatoes, water (with vegetable bouillon cubes already mixed in), and seasonings.
• There should be enough broth to cover all but about an inch of the veggies.
• Bring to a simmer, then simmer gently covered until the veggies are tender, about 25 minutes.
• Remove from the heat Transfer the vegetables from the soup pot to a food processor or blender and puree in batches until smooth.
• Puree about half of the beans with each of the two batches of vegetables.
• Transfer the puree back into the soup pot, stirring it back into whatever liquid remained.
• Let the soup stand for 1-2 hours before serving, then heat through as needed.
• Ladle into soup bowls and garnish the tops with 2-3 garnishes.

FAVORITE CREAM OF CAULIFLOWER SOUP

Steps:

• In a small saucepan, combine the broth, cauliflower, onion and thyme. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until cauliflower is tender. Cool slightly. In a blender, process cauliflower mixture until smooth; set aside. , In the same saucepan, melt butter. Stir in flour and seasonings until smooth; gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cauliflower mixture and cheese. Heat through (do not boil).

CAULIFLOWER SOUP

Steps:

• In a Dutch oven, combine the cauliflower, carrot, celery, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender (do not drain)., In a large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in the cheese until melted, adding hot pepper sauce if desired. Stir into the cauliflower mixture.

CREAM OF FRESH CAULIFLOWER SOUP

Steps:

• In a saucepan, combine the chicken broth, chopped onion, cauliflower and curry powder. Bring mixture to boiling. Reduce heat; cover and simmer for 10 minutes or until vegetable is tender.
• Place half of the vegetable mixture in a blender or food processor. Cover and blend 30 to 60 seconds or till smooth. Take care when blending hot liquids. Pour into bowl. Repeat with remaining vegetable mixture; set all aside.
• In the same saucepan, melt the butter or margarine. Whisk in flour, salt and pepper. Add the milk all at once, whisking till smooth. Cook and stir till mixture is thickened and bubbly. Stir in the blended vegetable mixture. Cook and stir till soup is heated through. Season with additional salt and pepper to taste.
• Using the same directions, you can use the following vegetable combinations for different soups: 1 1/2 cups chopped celery, 2 tablespoons snipped parsley, 1/2 teaspoon dried basil - cook for 15 minutes or till done; 1 cup sliced mushrooms and 1/8 teaspoon ground nutmeg - cook for 5 minutes or till done; 2 1/2 cups chopped onions, 1/2 teaspoon Worcestershire sauce and 1 minced garlic clove - cook for 5 minutes or till done; 1 1/2 cups peas, 1/4 cup shredded lettuce, 2 tablespoons diced cooked ham and 1/4 teaspoon crushed, dried sage - cook 8 minutes or till done; 1 cup sliced potatoes and 1/2 teaspoon dried dillweed - cook 10 minutes or till done; 2 cups chopped spinich, 1/8 teaspoon dried, crushed thyme and a dash of ground mutmeg - cook 3 minutes or till done; 4 medium tomatoes, peeled, quartered and seeded and 1/4 teaspoon dried basil - cook for 15 minutes or till done; 1 1/2 cups cut unpeeled zucchini and several dashes of ground nutmeg - cook for 5 minutes or till done.

CREAMY CAULIFLOWER SOUP

Steps:

• In a Dutch oven, combine the broth, celery, onion and carrot. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add cauliflower; cover and simmer 15-20 minutes longer or until vegetables are tender. Cool slightly., Meanwhile, in a saucepan, melt butter. Stir in flour until smooth; gradually stir in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. , In a blender or food processor, process vegetable mixture in batches until smooth; return to pan. Stir in the cream, parsley, salt, dill, pepper and white sauce; heat through.

CREAM OF CAULIFLOWER SOUP

Steps:

• In a large soup pot over medium heat, warm the olive oil. Add the leeks and sauté, stirring constantly, until tender, about 5 minutes. Add the cauliflower and sauté for about 5 minutes. Add the stock, cream, bay leaf and coriander, bring to a simmer and reduce the heat to medium-low. Simmer, stirring occasionally, until the cauliflower is very tender, about 45 minutes. Remove the bay leaf.
• Using a stick blender, puree the soup directly in the pot until it is very smooth and creamy. Alternatively puree in blender in batches. Season with salt and white pepper. Keep the soup warm over low heat until ready to serve.
• Ladle the soup into warmed individual bowls and garnish with a pinch of chives. Serve immediately.
• For Vegetarian option use Vegetable Broth.

SIMPLE CAULIFLOWER SOUP

Steps:

• Melt the butter in a large pot over medium heat. Saute the onion in the butter for 5 minutes. Stir in the cauliflower and potato and saute for 5 more minutes.
• Pour in the stock, bring to a boil, reduce heat to low and simmer for 20 minutes, or until all vegetables are tender. Add the milk, stirring well to blend. Season with salt and pepper to taste.

CREAM OF CAULIFLOWER SOUP

Steps:

• Add 1/4 cup chicken broth and butter to a heavy, medium stock pot until butter is melted.
• Add onion, garlic, and nutmeg simmer 5-10 minutes until onions are tender.
• Stir in remaining chicken broth, wine, and cauliflower.
• Bring to a boil, reduce heat and simmer until the cauliflower is tender, and 20 minutes.
• Puree until smooth by using stick blender or pouring into a blender.
• If using a blender remember heat expands!
• Return pureed mixture to stock pot and add cream, Greek Seasoning, and pepper.
• Simmer briefly.
• Garnish with fresh croutons and chopped chives.