Cauliflowervanillasoup Recipes

Steps:

• Break the cauliflower into small florets.
• In a large saucepan over medium heat, add the stock and bring it to a simmer.
• Add the cauliflower, sliced onion, and garlic.
• Split the vanilla pod and scrape out the seeds, adding them to the contents of the saucepan.
• (You can discard the empty pod, if you like, but you can also cut it into pieces and put it into an airtight jar of sugar and let sit for three weeks to make vanilla sugar).
• Simmer the soup for 15 minutes or until cauliflower is tender.
• Remove from heat and stir in the heavy cream, then add salt and pepper to taste.
• Pour the mixture into a blender, in batches if necessary, and whir until smooth or to desired texture.
• Serve immediately with good crusty bread.
• Also good garnished with a shaving of Parmesan or Asiago.

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:

• Melt the butter in a Dutch oven over medium-high heat. Add the onion and garlic; cook, stirring, until they start softening, about 4 minutes. Add the cauliflower, bay leaf, rosemary, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the cauliflower starts browning, 5 minutes. Stir in the flour until absorbed, about 1 minute. Add the chicken broth and milk; bring to a boil. Reduce the heat; simmer until the cauliflower is tender, 30 minutes. Remove the bay leaf.
• Working in batches, transfer the soup to a blender and puree until smooth (or puree in the pot with an immersion blender). Return the soup to the pot over medium heat. Stir in the cheese until melted; add up to 1 cup water if the soup is too thick.
• Add the sherry; season with salt and pepper. Sprinkle with nutmeg and serve with cheese straws.

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:

• In a large, heavy bottom saucepan over medium heat add the butter and leeks and cook until the leeks are tender, 5 to 7 minutes. Once the leeks are tender add the flour, stirring well and cook until all of the flour has been incorporated. Add the stock, cauliflower and the potato and bring the mixture to a boil. Once boiling, reduce the heat to medium-low and simmer for 15 to 20 minutes. Remove from the heat, and let cool for about 5 minutes. Add the soup, in batches, to a food processor or blender and puree. Return the soup to the original saucepan over medium-high heat, add the cream and bring to a simmer. Reduce the heat to low and simmer for 10 to 12 minutes to allow the soup to thicken. Stir in the sage. Ladle the soup into serving bowls and garnish with tarragon or chives.

Steps:

• In a Dutch oven, combine the broth, celery, onion and carrot. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add cauliflower; cover and simmer 15-20 minutes longer or until vegetables are tender. Cool slightly., Meanwhile, in a saucepan, melt butter. Stir in flour until smooth; gradually stir in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. , In a blender or food processor, process vegetable mixture in batches until smooth; return to pan. Stir in the cream, parsley, salt, dill, pepper and white sauce; heat through.

Steps:

• Place the cauliflower florets into a large bowl of lightly salted water; allow to stand for 20 minutes. Drain well, and arrange on a sheet of heavy aluminum foil on a baking sheet. Spray the olive oil cooking spray evenly on the cauliflower.
• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• Broil the cauliflower until browned, 20 to 30 minutes.
• Meanwhile, heat olive oil in a large soup pot, and cook the onion until translucent, about 5 minutes; stir in the garlic and roasted cauliflower. Pour in the water, season with salt and black pepper, and simmer until all the vegetables are tender, about 30 minutes. Blend the soup in the pot with an immersion hand blender until creamy and smooth.

Steps:

• In a saucepan, saute onions in butter until tender. Stir in flour and salt until blended. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. , Add cauliflower; simmer for 2 minutes. Add the milk and cheese; cook and stir until cheese is melted. Stir in sherry if desired. Garnish with chives.

Steps:

• Melt the butter in a large pot over medium heat. Saute the onion in the butter for 5 minutes. Stir in the cauliflower and potato and saute for 5 more minutes.
• Pour in the stock, bring to a boil, reduce heat to low and simmer for 20 minutes, or until all vegetables are tender. Add the milk, stirring well to blend. Season with salt and pepper to taste.

Steps:

• Preheat oven to 450 degrees. In a medium pot, combine chicken broth and cauliflower; season with salt and pepper. Bring to a boil, then reduce to a simmer. Cover and cook until cauliflower is very tender, about 20 minutes. Working in batches, puree cauliflower until smooth (thin it with broth, if necessary).
• Meanwhile, on a small baking sheet toss cauliflower leaves with oil; season with salt and pepper. Roast until brown and tender, about 10 minutes. Serve as garnish on soup.

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:

• In a large saucepan, combine water, cauliflower, potatoes, celery, carrots, and onion. Boil for 5 to 10 minutes, or until tender. Set aside.
• Melt butter in separate saucepan over medium heat. Stir in flour, and cook for 2 minutes. Remove from heat, and gradually stir in milk. Return to heat, and cook until thickened. Stir in vegetables with cooking liquid, and season with salt and pepper. Stir in cheese until melted, and remove from heat.

Steps:

• Heat 4-5 tablespoons of the oil in a pan, add onion and cook for a few minutes until just golden. Add potatoes, cook 2 minutes more and add water. and milk. Crumble in the stock cubes and simmer stock until potatoes are tender. Place aside to cool.
• Melt the butter and remaining oil deep saucepan, add the crushed garlic, parsley and cauliflower florets. Cook over medium heat for 2 minutes, add salt and pepper to taste, moisten with 3 tablespoons of the hot stock and reduce the heat.
• Put potato mix into a blender or food processor and blend, when processed return to the rinsed out saucepan and add the caulifower mixture and leave for a few minutes for the flavours to blend.
• Serve hot topped with parmesan cheese and parsely.

Steps:

• Using a deep saucepan, heat 2 tablespoons of olive oil, add chopped onion cook until soft,but not brown about 5mins.
• Add chopped garlic cloves.
• Place the cauliflower and chopped potato into the saucepan, followed by chicken stock and milk and bring to the boil.
• Cover the soup and simmer for 15-20 minutes, or until the cauliflower is soft.
• Puree the mixture, add the nutmeg,.
• Season to taste with salt & pepper and add a sprinkling of chopped parsley and grated cheese. Serve it warm with crusty bread.

Steps:

• Combine water/stock, potatoes, cauliflower, onion, carrot and garlic in large pot.
• Bring to a boil.
• Simmer 15 minutes or until vegetables are tender.
• Remove from heat and let cool 20 minutes.
• Puree in food processor or blender or use hand blender.
• Return to pan and stir in remaining ingredients until cheese melts.

Steps:

• Heat the oven to 400 degrees. Arrange the chopped cauliflower, any cauliflower leaves and the onions on a large baking sheet. Drizzle with the olive oil and sprinkle with cumin, coriander, 1 teaspoon salt and 1/2 teaspoon pepper. Use your hands to mix everything together, then arrange in an even layer. Roast until the cauliflower is browned and cooked through but still has some bite, about 25 minutes.
• Meanwhile, melt the butter in a large saucepan over low heat. Add the garlic and cook until fragrant, about 3 minutes. Stir in the potato and turmeric, add the stock and bring to a simmer over medium heat. Cover and cook until the potato is soft, about 10 minutes.
• When the cauliflower is done, reserve about 1 cup cauliflower for the topping (including leaves, if you have them) and add the remaining cauliflower and onions to the soup. Return the soup to a simmer and cook until flavors meld, about 5 minutes. Blitz with an immersion blender until smooth. Taste and adjust the seasoning.
• Toast the almonds in a dry skillet over low heat, stirring occasionally, until golden, about 4 minutes. When you are ready to serve, ladle the soup into warmed bowls. Top with the reserved roasted cauliflower and a scattering of almonds and parsley.