CAULIFLOWER WITH OYSTER MUSHROOMS AND SHERRY
This dish of cauliflower and oyster mushrooms in sherry and cream is pan-simmered, though the cauliflower is blanched beforehand in highly salted water to keep it crisp. The addition of sherry to the cream sauce keeps it from being bland, and the mushrooms are seared for a bit of chew.
Provided by Julia Moskin And Melissa Clark
Categories side dish
Time 45m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- In a large saucepan, combine the milk, salt and 2 quarts water; bring to a simmer. Blanch the florets until barely tender, about 2 minutes; the cauliflower should still have a little crispness and bite. Drain well and transfer to a baking sheet to cool.
- In a large (14-inch) sauté pan, heat 3 tablespoons of the canola oil over medium heat. Add the mushrooms to the pan in a single layer, allowing them to become browned and crisped on both sides, stirring as needed, about 10 minutes. Season lightly with sea salt. Add the shallots and thyme, and, if needed, more canola oil. Sauté until the shallots are tender, about 2 minutes.
- Add the blanched cauliflower florets to the pan and mix well. Add the sherry, scraping the bottom of the pan with a wooden spoon and stirring until reduced to one quarter of the original amount. Add the cream and allow it to reduce to a thickened sauce that coats the cauliflower. Turn off the heat, and stir in the chilled butter, a few cubes at a time, to create a rich, velvety emulsion.
- Transfer to a warmed serving dish and garnish with thyme sprigs. Serve as soon as possible, while still hot.
Nutrition Facts : @context http, Calories 284, UnsaturatedFat 6 grams, Carbohydrate 20 grams, Fat 18 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 11 grams, Sodium 898 milligrams, Sugar 13 grams, TransFat 0 grams
CAULIFLOWER SOUP WITH LOBSTER DUMPLINGS
Provided by Michael Symon : Food Network
Categories main-dish
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Heat butter in a large saucepan over low heat. Add shallots and cauliflower and season with salt. Saute the cauliflower until it begins to lightly caramelize and become tender. Add stock and simmer for 20 minutes or until vegetables are completely soft.
- Puree mixture until smooth in a blender. Add the heavy cream and nutmeg and bring the soup to a simmer.
- Add the dumplings and poach them in soup for 3 to 5 minutes. Check your seasoning and remove from heat.
- In a soup bowl place the lobster meat and 1 claw in center and pour 8 ounces of soup and dumplings on top and drizzle with truffle oil.
- Mix all ingredients together and roll into small firm balls about 1/2-inch in diameter.
CREAMY CAULIFLOWER SOUP WITH ROSEMARY OLIVE OIL
This soup turns a short list of vegan ingredients into a sublimely silky soup. Infusing olive oil with fresh rosemary is a trick you'll want to keep up your sleeve: The results are delicious brushed on roast chicken, drizzled over roasted winter vegetables or even just sopped up with a nice piece of bread. The croutons here are optional, but they transform an elegant and delicate first-course soup into a satisfying lunch.
Provided by Lidey Heuck
Categories dinner, easy, weeknight, soups and stews, vegetables, appetizer, main course
Time 40m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Make the rosemary oil: In a medium skillet, combine the olive oil and rosemary sprigs. Cook over low heat for 5 minutes, lowering the heat if the oil reaches a full simmer. (You want to cook it at a very gentle simmer to avoid frying the rosemary.) Carefully pour the oil and rosemary into a small bowl, leaving a slick of oil in the pan if you plan to make croutons. Allow the rosemary to cool completely in the oil while you make the soup.
- Make the soup: In a heavy pot or Dutch oven, heat 2 tablespoons olive oil over medium-low. Add the onion and cook, stirring occasionally, until tender and translucent, 6 to 8 minutes. Add the garlic and cook until fragrant, about 30 seconds. (Be careful not to let the garlic scorch!)
- Add the stock, cauliflower, salt and pepper, and bring to a boil over high. Lower the heat, cover, and simmer until the cauliflower is tender when pierced with a fork, about 10 minutes.
- Meanwhile, make the optional croutons: Heat the reserved skillet with the residual rosemary oil over medium. Add the bread cubes, sprinkle generously with salt and pepper, and cook, tossing often, until toasted all over, 4 to 5 minutes. Transfer the croutons to a plate or board to cool.
- Strain and discard the rosemary stems from the rosemary oil. Working in batches if necessary, carefully transfer the vegetables, stock and 1/4 cup rosemary oil to a blender and blend on high until creamy. Add more rosemary oil to taste, and blend to combine. Return the soup to the pot and bring to a simmer. If the soup seems thin, let it simmer for 5 to 10 minutes to reduce slightly. (Remember: The soup will continue to thicken as it cools.) Season to taste with salt and pepper.
- Serve hot. Garnish each serving with a swirl of rosemary oil, a few croutons, and a sprinkle of lemon zest. The soup will thicken as it sits; add more stock as necessary when reheating. Leftover rosemary oil will keep in a sealed container at room temperature for up to 1 week.
BEST OYSTER CHOWDER EVER
You can make an oyster chowder in the middle of the desert with this recipe and you will be in the middle of the ocean with delight.
Provided by Deborah Norris
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Cook oysters and reserved liquid in a skillet over medium heat until edges curl, 5 to 10 minutes. Remove skillet from heat.
- Combine onion, potato, broccoli, water, and corn in a saucepan; bring to a boil. Reduce heat and simmer until vegetables are tender, 10 to 15 minutes. Drain vegetables and reserve liquid.
- Melt butter in a large pan over medium heat. Stir flour into melted butter until smooth, about 1 minute. Slowly pour reserved vegetable water and milk into butter-flour mixture; cook until thickened, about 5 minutes. Add oysters and vegetables to milk mixture and cook over medium-low heat until heated through, about 5 minutes. Season with salt and pepper.
Nutrition Facts : Calories 259.5 calories, Carbohydrate 24.9 g, Cholesterol 75.9 mg, Fat 12.5 g, Fiber 2 g, Protein 12.6 g, SaturatedFat 7.1 g, Sodium 298.4 mg, Sugar 7.5 g
More about "oyster and cauliflower soup recipes"
CAULIFLOWER CHOWDER - DAMN DELICIOUS
From damndelicious.net
VELMA MARIE’S OYSTER SOUP | THE LOCAL PALATE
From thelocalpalate.com
CROCKPOT CAULIFLOWER SOUP RECIPE - CREAMY SLOW COOKER CAULIFLOWER …
From eatingonadime.com
CREAMY ROASTED CAULIFLOWER SOUP RECIPE - COOKIE AND KATE
From cookieandkate.com
CREAMY ROASTED GARLIC AND CAULIFLOWER SOUP (V, GF) – THE …
From boozyoyster.com
CAULIFLOWER OYSTER SOUP | MISS CHINESE FOOD
From misschinesefood.com
Category Cauliflower Oyster Soup
RECIPE FOR POTATO CAULIFLOWER SOUP - CREATE THE MOST AMAZING …
From recipeshappy.com
CREAMY CAULIFLOWER SOUP - THESTAYATHOMECHEF.COM
From thestayathomechef.com
OYSTER AND CAULIFLOWER CHOWDER - OYSTER OBSESSION
From oyster-obsession.com
VEGAN ‘OYSTER’ SAUCE AND A ROASTED CAULIFLOWER RECIPE
From veganbungalow.wordpress.com
CAULIFLOWER SOUP RECIPES | ALLRECIPES
From allrecipes.com
40 OYSTER SOUP AND STEW RECIPES IDEAS - PINTEREST.CA
From pinterest.ca
CAULIFLOWER OYSTER SOUP RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
CHILLED CAULIFLOWER SOUP WITH OYSTER GARNISH - THE NEW YORK TIMES
From nytimes.com
WARM OYSTERS WITH PROSECCO, CAULIFLOWER, AND SORREL SOUP RECIPE
From jamesbeard.org
CAULIFLOWER SEA OYSTER SOUP RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
OYSTER AND CAULIFLOWER SOUP - PLAIN.RECIPES
From plain.recipes
HAM AND CAULIFLOWER SOUP - THERESCIPES.INFO
From therecipes.info
ROASTED CAULIFLOWER AND MUSHROOM SOUP — THE HOLISTIC HEALTH …
From theholistichealthmethod.com
CAULIFLOWER AND OYSTER SOUP RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
30 BEST KETO CAULIFLOWER RECIPES (+ LOW-CARB VEGGIE DISHES)
From insanelygoodrecipes.com
OYSTER AND CAULIFLOWER SOUP | FOOD NETWORK RECIPE
From crecipe.com
CAULIFLOWER SOUP | HOW TO SHUCK AN OYSTER
From howtoshuckanoyster.com
CAULIFLOWER OYSTER SOUP WITH SAFFRON - OYSTER OBSESSION
From oyster-obsession.com
GRILLED OYSTER RECIPES - CAULIFLOWER SOUP CURRY
From cauliflowersoupcurry.blogspot.com
OYSTER SOUP | RICARDO
From ricardocuisine.com
POTATO AND OYSTER SOUP - THERESCIPES.INFO
From therecipes.info
OYSTER SOUP RECIPE | RECIPELAND
From recipeland.com
CREAMY CAULIFLOWER CHOWDER RECIPE - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
CAULIFLOWER CHOWDER | CREAMY AND LOW CARB RECIPE!
From wellplated.com
CHARLESTON OYSTER SOUP RECIPE - FOOD RECIPES
From recipes.studio
ROASTED CAULIFLOWER STEAKS WITH OYSTER MUSHROOM GRAVY
From olivesfordinner.com
OYSTERS WITH CAULIFLOWER CREAM AND ROSEMARY | METRO
From api.metro.ca
OYSTER AND CAULIFLOWER SOUP RECIPE
From crecipe.com
OYSTER & CAULIFLOWER STEW | RECIPELION.COM
From recipelion.com
RECIPE FOR CAULIFLOWER SOUP : VIEW +25 COOKING VIDEOS - BEST …
From bestoystersouprecipe.blogspot.com
CAULIFLOWER SOUP WITH FRIED OYSTER MUSHROOMS (VEGAN RECIPE)
From youtube.com
OKA AND ROASTED CAULIFLOWER SOUP | CANADIAN LIVING
From canadianliving.com
CAULIFLOWER & OYSTER SOUP WITH SAFFRON | THE EARTHY DELIGHTS BLOG ...
From pinterest.co.uk
OYSTER AND CAULIFLOWER SOUP – RECIPES NETWORK
From recipenet.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love