Cauliflower Ham Soup Recipes

Steps:

• Stir Sauce Mix, hot water, cauliflower, mustard, pepper, broth and Potatoes in 3-quart saucepan. Heat just to boiling, stirring occasionally.
• Reduce heat; cover and simmer about 25 minutes, stirring frequently, until potatoes are tender.
• Stir in ham and half-and-half. Cook uncovered about 5 minutes or just until hot (do not boil). Garnish with parsley.

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.

Steps:

• 1. Bring water to a boil and add potatoes, cauliflower, and chicken bullion. Reduce heat to medium high and cook until very tender, at least 20 minutes.
• 2. Carefully transfer to a blender or food process, or use an immersion blender. Blend in batches, and return soup to the pot.
• 3. Reduce heat to medium. Melt in cream cheese. Season and add garlic.
• 4. Add carrots and ham. Cook till ham and carrots are warmed through.

Steps:

• In a large saucepan, cook cauliflower and celery in broth for 4-5 minutes or until vegetables are crisp-tender. Do not drain. Stir in the soup, cream and pepper. , Combine cornstarch and water until smooth; gradually stir into cauliflower mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add ham; cook and stir for 2 minutes or until heated through. Just before serving, stir in cheese. Garnish with parsley.

Steps:

• Place cauliflower in a large saucepan; cover with 1 in. water. Bring to a boil. Reduce heat; cover and simmer for 5-10 minutes or until tender. , Meanwhile, in another large saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in the cheese and sour cream until melted. , Drain cauliflower. In a large bowl, combine the cauliflower, ham and mushrooms. Add cheese sauce and toss to coat. Transfer to a greased 2-qt. baking dish. , Combine topping ingredients; sprinkle over casserole. Bake, uncovered, at 350° for 40-45 minutes or until heated through.