Creamy Cauliflower And Butter Bean Soup Recipes

Steps:

• Heat oil in large pot.
• Add garlic and onion and celery, cook 5 minutes.
• Add stock, cauliflower and butter beans.
• Bring to the boil, cover and simmer 15 minutes.
• Cool slightly then puree, season to taste.
• Reheat and serve with a swirl of cream.

Steps:

• In a 6- to 8-quart slow cooker, combine the potatoes, cauliflower, beans, onion, garlic, vegetable stock, butter, wine, thyme, garlic powder and 1½ teaspoons kosher salt. Cover and cook until the vegetables are very tender, about 8 hours on low.
• Remove and discard the thyme sprig, and turn off the slow cooker. Add the lemon juice. To make a completely smooth and creamy soup, purée the ingredients using an immersion blender. (Or, purée the soup in a blender in two batches, transferring the puréed soup to a different pot.) To make a textured, chunky soup, smash the ingredients using a potato masher in the slow cooker. Stir in the sour cream and chives. Taste and add additional salt if necessary. Serve in bowls topped with black pepper, crushed potato chips and shredded Cheddar. For leftovers, gently reheat the soup on the stovetop or in the microwave until it just barely bubbles around the edges; don't let it boil or the sour cream will break.

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:

• In a large sauce pan, saute onion in olive oil until transparent.
• Add cauliflower and cook on medium for 5-7 minutes stirring often.
• Sprinkle flour over tender crisp cauliflower and then pour in chicken broth.
• Add milk and cook until mixture begins to thicken.
• Stir in thyme and brie and remove from heat. Stir until brie is melted and then add salt and pepper if desired.
• Use an emersion blender to blend soup or transfer to a blender or food processor instead.
• Garnish with green onions before serving.
• To freeze: Cool completely. Pour into freezer containers, label and freeze up to four months. To serve: defrost overnight in the fridge. Warm in microwave or on stove top without letting soup come to a full boil.