CAULIFLOWER SOUP WITH BLUE CHEESE
Make and share this Cauliflower Soup With Blue Cheese recipe from Food.com.
Provided by Linky
Categories Cauliflower
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Saute the garlic and leek in butter until translucent.
- Pour in vegetable broth; add cauliflower florets.
- Bring to boil; reduce heat to medium-low, cover and cook for 10-15 minutes until cauliflower is crisp-tender.
- Transfer 1 cup of broth to bowl; whisk in cornstarch or potato starch flour to make a slurry; set aside.
- Using an immersion blender, puree the soup in the pot until creamy.
- Whisk the slurry into the pot and heat; fold in blue cheese and parsley.
- Simmer for an additional 5 - 10 minutes.
- Garnish with bacon crumbles and additional blue cheese to serve.
CAULIFLOWER BLUE CHEESE SOUP
Make and share this Cauliflower Blue Cheese Soup recipe from Food.com.
Provided by dicentra
Categories Cheese
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Slowly cook leeks in butter until tender. Add cauliflower and stock. Simmer until very tender, 12-15 minutes.
- Puree.
- Add half-and-half and half of the tarragon. Simmer 3-4 minutes.
- Stir in half the cheese, salt and pepper.
- Serve with more blue cheese and tarragon on top.
Nutrition Facts : Calories 178.2, Fat 13.2, SaturatedFat 8.3, Cholesterol 35.4, Sodium 394.1, Carbohydrate 8.7, Fiber 2.5, Sugar 2.7, Protein 7.9
CAULIFLOWER SOUP WITH BLUE CHEESE
Sourced once again from a delicious Donna Hay recipe - we have made the basic soup recipe and made changes - sometimes adding fried Chorizo, sometimes leaving the soup plain and serving with sourdough bread. Make your mind up depending on what takes your fancy or what you have in the fridge to save! We tried this recipe again tonight, but left out the blue cheese and oregano and substituted - 2 teaspoons of paprika and one cup of cheddar cheese - yum again!!
Provided by The Normans
Categories Potato
Time 1h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil in a large pot over medium heat. Add the onion and garlic and cook for 3-4 minutes or until golden.
- Add the cauliflower and potato and cook, stirring, for 2 minutes. Add the stock, increase the heat to high, and bring to the boil. Cook for 18-20 minutes or until potato and cauliflower are tender.
- Add half the cheese, salt and pepper to taste and, using a hand blender, process until smooth.
- Stir through the cream and oregano.
- Top with remaining cheese, crumbled, to serve.
Nutrition Facts : Calories 1055.6, Fat 26.1, SaturatedFat 10.4, Cholesterol 40.4, Sodium 1520.8, Carbohydrate 173.9, Fiber 64.7, Sugar 64.9, Protein 72
CAULIFLOWER, POTATO AND BLUE CHEESE SOUP
Another delicious recipe from Donna Hay magazine. We had oregano paste, rather than fresh, so we just added some paste to the soup rather than cooking the sprigs.
Provided by The Normans
Categories Cheese
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil in a medium suacepan over medium heat. Add the oregano sprigs and cook for 1-2 mins or until crisp. Set aside.
- Add the onion and garlic and cook for 3-4 mins, or until golden.
- Add the cauliflower and potato and cook, stirring, for a further 2 minutes.
- Add the stock, increase heat to high and bring to the boil. Cook for 18-20 mins or until potato and califlower are tender.
- Add half the cheese, salt and pepper and, using a hand blender, process until smooth.
- Stir through the cream. Top with the oregano and remaining cheese to serve.
Nutrition Facts : Calories 2111.1, Fat 52.3, SaturatedFat 20.9, Cholesterol 80.8, Sodium 3041.6, Carbohydrate 347.8, Fiber 129.5, Sugar 129.8, Protein 143.9
CAULIFLOWER CHEESE SOUP
This is one of Jamie Oliver's recipes. It is delicious! My whole family loves this, even my 8 year old..and he doesn't usually eat soup at all!! I totally recommend adding the bacon as a garnish, it really finishes it off!
Provided by Sara 76
Categories Cheese
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Peel and roughly chop the carrots.
- Slice the celery.
- Peel and roughly chop the onions.
- Peel and slice the garlic.
- Cut the cauliflower into 1.5cm slices.
- Put a large pan on medium heat and add 2tb olive oil.
- Add all your chopped and sliced ingredients and mix together with a wooden spoon.
- Cook for around 10 minutes with the lid askew, until the carrots have softened but are still holding their shape, and the onion is lightly golden.
- Grate the cheddar into a bowl and put to one side for later.
- Put the stock cubes into a jug or pan and pour in 1.8 litres of boiling water from the kettle.
- Stir until the stock cubes are dissolved, then add the vegetables.
- Give the soup a good stir and bring to the boil.
- Reduce the heat and simmer for 10 minutes with the lid on.
- Remove the pan from the heat.
- Season with salt and pepper and add the cheese and mustard.
- Using a hand blender or liquidizer, pulse the soup until silky smooth.
- Divide between your serving bowls and grate over some nutmeg, if you like.
- If you want to dress it up a bit, top it with some lightly fried crispy bacon.
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