3 Cs Soup 3 Carrot Cauliflower Celery Wcheese Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until fork-tender, 5 to 8 minutes.
• Meanwhile, beat cream cheese and milk together in a bowl. Stir in Parmesan and Cheddar cheeses.
• Mix bread crumbs and melted butter together in a small bowl.
• Transfer steamed cauliflower to a 2 1/2-quart casserole dish. Add cheese-milk mixture and stir. Sprinkle with bread crumb mixture.
• Bake in the preheated oven until bubbly and browned, about 20 minutes.

Steps:

• In large stockpot add carrots, celery and cauliflower to 2 quarts water. Add margarine, salt.
• Cook 20 to 25 minutes on low heat, covered.
• Take off heat, add evaporated milk, two cups of milk and optional frozen peas.
• Put back on burner and heat on low and stir until warm and hot to serve. Do not boil.
• Ladle in serving bowls, pass the cheese if they want a soup topper. Serve with triscuits or a whole wheat cracker. This is a very rich soup. If you want to add more water, feel free.

Steps:

• Heat oil in a medium pot over medium-high heat. Add onion, celery, carrot, and thyme. Season with salt and pepper and cook, stirring occasionally, until vegetables are softened, about 8 minutes. Add lentils and broth; bring to a boil. Reduce heat, cover, and simmer until lentils are tender, about 30 minutes. Stir in cauliflower, increase heat to medium-high, and simmer just until cauliflower is crisp-tender, about 3 minutes. Remove thyme; season with salt and pepper.
• Preheat broiler with rack 6 inches from heating element. Divide soup among 4 broilerproof ramekins or soup bowls. Top with cheese and broil until golden and bubbling, 3 to 4 minutes. Garnish with thyme and serve immediately.

Steps:

• Place the hominy, green beans, squash, and potatoes into a pot, and pour in water and chicken bouillon. Bring to a boil, then reduce heat to low, and simmer until vegetables are soft, about 10 minutes. Blend flour into the butter, then stir into the soup. Increase heat to medium, and cook for 5 more minutes, or until soup thickens. Season with pepper, and serve.