Creamy Cauliflower And Asiago Soup Recipes

CREAMY CAULIFLOWER AND ASIAGO SOUP

Steps:

• Bring chicken broth to a boil in a large pot. Cook cauliflower, white wine, and bay leaves in the boiling broth over medium-high heat until cauliflower is tender, 10 to 15 minutes.
• Mix garlic, cream cheese, and Asiago cheese together in a bowl.
• Strain cauliflower from broth with a slotted spoon and add to the cheese mixture. Remove bay leaves from stock and discard.
• Mash cauliflower and cream cheese mixture with a potato masher until well mixed; season with salt and black pepper.
• Stir cauliflower mixture into the broth until smooth. Season with rosemary, thyme, salt, and black pepper.

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.

CREAMY CAULIFLOWER SOUP WITH ASIAGO CROUTONS

Steps:

• In a large stock pot heat the olive oil and add the onion and salt. Cover, stirring occasionally until the onions are very soft. Add the white cooking wine and garlic. Increase heat and cook until the liquid is completely evaporated. Add the cauliflower and chicken broth. Return to a boil, then reduce heat to simmer. Cover and cook for 20-25 minutes or until the cauliflower is very very tender.
• Meanwhile preheat oven to 415 degrees. Place slices of crusty baguette onto a baking sheet and drizzle with olive oil. Sprinkle with asiago cheese and bake for 10 minutes or until the cheese has started to brown slightly around the edges, and the bread is crispy.
• Once the cauliflower is tender use an immersion blender to blend the soup to a creamy consistency. Or alternatively, blend the soup in batches in a blender until smooth. Serve with a crouton on top, and you can sprinkle more asiago cheese on top if you prefer.

CREAMY CAULIFLOWER SOUP WITH ARTICHOKE HEARTS, ASIAGO AND BACON!

Steps:

• Cook bacon until crisp; drain on paper towels and set aside.
• Simmer cauliflower in chicken broth until tender (about 10 minutes). Puree in blender until it is as smooth as you'd like. Return to pot.
• Add seasonings and heavy cream; heat through over very low heat.
• Top individual servings with artichoke hearts, shredded Asiago cheese, and crumbled bacon.

ASIAGO MASHED CAULIFLOWER

Steps:

• Place cauliflower and 1/2 teaspoon sea salt in a large saucepan; add water to cover. Bring to a boil. Cook, covered, until very tender, 12-15 minutes. Drain; cool slightly., Transfer to a food processor. Add the cream cheese, Asiago cheese, butter, parsley, pepper and remaining sea salt. Process until blended.