Cream Of Cauliflower Soup Ii Recipes

Steps:

• In large pot melt butter.
• Saute onion until tender on medium heat.
• Add cauliflower florets. Saute califlower and onion for about 2 minutes.
• Sprinkle flour over butter and veggie mixture.
• Saute for 1 minute.
• Add stock.
• Stir until combined.
• Cover and cook on medium heat for about 15 minutes or until cauliflower is tender.
• Add milk and cream cheese.
• Stir for about 10 minutes until combined and thick.

Steps:

• Chop cauliflower and leeks.
• Simmer cauliflower and leeks in broth for 30 minutes.
• Blend in blender to desired consistency.
• Melt butter in deep skillet and add flour.
• Gradually add milk while whisking until thick.
• Add all and season to taste.

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:

• In a large soup pot over medium heat, warm the olive oil. Add the leeks and sauté, stirring constantly, until tender, about 5 minutes. Add the cauliflower and sauté for about 5 minutes. Add the stock, cream, bay leaf and coriander, bring to a simmer and reduce the heat to medium-low. Simmer, stirring occasionally, until the cauliflower is very tender, about 45 minutes. Remove the bay leaf.
• Using a stick blender, puree the soup directly in the pot until it is very smooth and creamy. Alternatively puree in blender in batches. Season with salt and white pepper. Keep the soup warm over low heat until ready to serve.
• Ladle the soup into warmed individual bowls and garnish with a pinch of chives. Serve immediately.
• For Vegetarian option use Vegetable Broth.

Steps:

• In a large pot over medium heat, melt butter. Stir in onion and garlic and cook until onion is translucent, about 5 minutes. Stir in potatoes and carrots and cook 5 minutes more. Pour in chicken broth and bring to a boil. Stir in cauliflower, cover, reduce heat and simmer until vegetables are tender, 10 to 20 minutes. Remove from heat.
• Puree in batches in a blender or food processor, or in the pot using an immersion blender. Return to low heat and stir in milk, salt, pepper, nutmeg and sherry. Heat through. Serve garnished with parsley.

Steps:

• In a large pot sauté onion in butter on medium heat until golden.
• Add ginger, leek, celery, carrots and garlic and continue to cook for a further 4 to 5 minutes or until vegetables are just golden.
• Add the flour and stir until blended.
• Add remaining ingredients, except cream, lime juice and parsley and bring to a boil.
• Cover and reduce heat to low.
• Simmer the soup for 30 minutes or until cauliflower is tender.
• Add the cream and lime juice.
• Remove lid and continue to simmer for a further 15 minutes.
• Adjust seasoning.
• Sprinkle with chopped parsley and serve.

Steps:

• Preheat oven to 300 degrees.
• Remove loose outer leaves from garlic and slice off tops of bulbs so that each clove is open at the top.
• Place heads of garlic on a piece of aluminum foil.
• Place on cookie sheet.
• Drizzle garlic heads with 1 tsp olive oil.
• Seal foil and bake for 1 hour.
• Open foil and bake for an additional 20 minutes.
• Remove from oven and let cool.
• When cool enough to handle squeeze garlic from husks.
• Using a fork mash garlic and set aside.
• In large heavy stockpot melt butter.
• Add diced onions and carrots and saute over medium-low heat until soft, about 30 minutes.
• While sauteing onion and carrot mixture clean cauliflower removing leaves and separate into small to medium florets.
• Once onions and carrots are soft add flour and saute' for about 3 minutes.
• Slowly whisk in wine to flour mixture, mixing thoroughly.
• Add 4 cans of chicken broth, thyme, black pepper, salt, white pepper, tabasco sauce, cayenne pepper and mashed roasted garlic, mixing thoroughly.
• Add cleaned cauliflower and bring to a boil.
• Lower heat, cover and simmer over low heat about 45 minutes.
• Using a slotted spoon remove about one-half of cauliflower from stock.
• Using an immersion blender or food processor blend until smooth, making a paste.
• Return pureed cauliflower to stock pot and add heavy cream and shredded Swiss Cheese.
• Bring to a simmer and cook for an additional 10 minutes.
• Depending on the thickness you may or may not need to add a little more chicken broth.
• If using additional broth to thin only add a little at a time.