Cauliflower Soup With Parsley Recipes

Steps:

• Melt 1/2stick of the butter in a heavy pot over medium heat. Then add the onions and cook until translucent, about 3 minutes. Add the carrots and celery, and then stir and cook for a couple more minutes. Throw in the cauliflower. Then stir it around, cover and cook over very low heat for 15 minutes.
• Add the parsley, and then add the chicken broth and simmer for 10 minutes.
• Meantime, make a simple white sauce: Melt the remaining 1/2stick butter in a medium saucepan over medium heat. Then whisk in the flour. Cook for a couple of minutes, and then pour in the milk, whisking to combine. Remove the white sauce from the heat and pour in the half-and-half. Then pour this creamy mixture into the pot. Add 1 teaspoon salt and pepper to taste, and allow the soup to simmer for another 20 to 30 minutes. The soup will thicken slightly but shouldn't be overly thick. Give it a taste and add more salt if needed.
• Now, this is the fun part: To serve the soup, place the room temperature sour cream in the bottom of a soup tureen (a very large serving bowl). Then add the whole pot of hot soup to the tureen.
• Stir gently to combine, and then serve immediately with warm rolls and an appetite for something wonderful.
• You will love everything about this.

Steps:

• Bring a medium stockpot filled with salted water to a boil over high heat. Add the cauliflower and cook until just tender, 4-5 minutes. Drain well and set aside.
• Place the oil in a stockpot and heat over medium heat. Add the garlic and red pepper flakes and cook, stirring constantly, 1 minute.
• Reduce the heat to medium-low and add the cauliflower; cook, stirring often until just beginning to brown, about 5 minutes.
• Add the broth, salt and black pepper; bring to a boil over medium-high heat. Reduce the heat to low and simmer, covered, 10 minutes.
• Transfer about 2/3 of the soup to a blender. Process until smooth and pureed. Return mixture to the pot and stir in the parsley.
• Cook over low heat until heated through. Serve.

Steps:

• Heat olive oil in pan.
• Add garlic, onion and fennel seeds. Cook gently for 5 minutes.
• Add cauliflower and half of the beans. Pour in the stock.
• Bring to a boil. Reduce heat and simmer 10 minutes, until caulifower is tender.
• Pour soup into blender and blend until smooth. Return to the pan and stir in remaining beans. Season to taste.
• When serving, garnish with parsley. Goes great with crusty bread!

Steps:

• Break the cauliflower into large flowerets. Put them in a kettle and add cold water with salt. Add the milk and simmer for 12 to 15 minutes or until tender. Do not overcook. Drain well.
• Melt the butter in a skillet. Add the lemon juice and the flowerets. Add chopped parsley and salt and pepper. Cook for 1 minute. Serve immediately.

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:

• Heat the oven to 220C/200C fan/gas 7. Toss the cauliflower florets in a roasting tin with 1 tbsp olive oil, the cumin and the thyme. Roast for 15 mins or until golden and tender. Discard the thyme.
• Heat the remaining oil in a saucepan with the onion and celery and fry over a medium heat for 10 mins or until softened. Add the garlic and cook for 1 min. Stir through most of the cauliflower, reserving some to top the soup with later. Add 750ml of the stock to the pan and bring to a simmer. Cook for 10 mins.
• Blitz the soup until smooth using a hand blender or food processor. Stir through the cream and season to taste. Add extra stock if you like your soup a little thinner. Ladle into bowls and top with the parsley, reserved cauliflower and an extra drizzle of olive oil.

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.

Steps:

• Preheat oven to 450F.
• On a baking sheet, toss cauliflower with vegetable oil and 1 teaspoon salt.
• Spread out, and roast until the florets turn brown, about 25 minutes.
• In a medium saucepan, melt the butter over medium-high.
• Add the sliced onions, and cook until soft, about 5 minutes.
• Stir in the curry powder, roasted cauliflower, the water, and the broth, cover, and bring to a boil.
• Uncover, lower the heat, and simmer 5 minutes.
• Using a slotted spoon, transfer 3 cups cauliflower to a bowl, and set aside.
• Put the remaining florets into a blender or food processor, add 1 teaspoon salt, and process until smooth.
• Stir the puree into the broth in the pan, and reheat if necessary.
• Ladle the soup into bowls, and top with the reserved florets and parsley.