Creamy Cauliflower Soup Sans Cream Dorie Greenspan Recipes

CREAMY CAULIFLOWER SOUP

Creamy soups can be soul-warming and so very satisfying. I received this recipe from a friend, and over the years I have served it many times and for many occasions. It makes a lot, so you'll have dinners all week. Or ladle it into a thermos for on-the-go dinners or lunches. - Doris Watt Davis, Hellertown, Pennsylvania

Provided by Taste of Home

Categories Lunch

Time 1h

Yield 11 servings (2-3/4 quarts).

Number Of Ingredients 13

Creamy Cauliflower Soup image

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.

Nutrition Facts : Calories 195 calories, Fat 12g fat (8g saturated fat), Cholesterol 39mg cholesterol, Sodium 874mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 3g fiber), Protein 6g protein.

Ingredients

6 cups chicken broth
2 celery ribs, chopped
1 small onion, chopped
1 medium carrot, chopped
1 large head cauliflower (2 pounds), broken into florets
1/2 cup butter
3/4 cup all-purpose flour
2 cups whole milk
1 cup half-and-half cream
1 tablespoon minced fresh parsley
1 teaspoon salt
1 teaspoon dill weed
1/4 teaspoon white pepper

CREAMY CAULIFLOWER SOUP SANS CREAM (DORIE GREENSPAN)

This is an elegant, light, and smooth soup, with the look and texture of a velouté (cream soup) but not a drop of cream (there isn't even a potato in it to thicken it). The recipe is from the wonderful cookbook, "Around My French Table", by Dorie Greenspan. It is delicious served it generously peppered and plain, but it's a soup that welcomes embellishments, simple or lavish. For simple, consider drizzling the soup with a little walnut oil or dusting it with grated Parmesan or Comté. If you want to go lavish, top the soup with crème fraîche or, better still, crème fraîche and caviar - the slight saltiness of caviar is perfection with cauliflower. Or, if you're lucky enough to have a truffle, shave it over the soup. STORING: The soup can be kept covered in the refrigerator for 3 days or, packed airtight, in the freezer for up to 2 months.

Provided by blucoat

Categories Cauliflower

Time 1h

Yield 8 serving(s)

Number Of Ingredients 9

Creamy Cauliflower Soup Sans Cream (Dorie Greenspan) image

Steps:

Put the olive oil and butter in a large Dutch oven or soup pot and warm over low heat. When the butter is melted, add the onions, garlic, celery, thyme, ½ teaspoon salt, and a few grinds of white pepper. Stir until all the ingredients glisten with oil and butter, then cover the pot and cook slowly, stirring often, for 20 minutes.
Toss the cauliflower into the pot and pour in the broth. Bring to a boil, reduce the heat so that the broth simmers gently, and cook, uncovered, for another 20 minutes, or until the cauliflower is very soft.
Puree the soup in batches in a blender or food processor; or use an immersion blender. This soup is best when it is very smooth, so if you think it needs it, push it through a strainer. (If you've used a standard blender, this shouldn't be necessary.) Taste for salt and pepper. Serve plain or garnished with the topping of your choice.

Nutrition Facts : Calories 64.6, Fat 3.3, SaturatedFat 1.2, Cholesterol 3.8, Sodium 35, Carbohydrate 8.3, Fiber 2.6, Sugar 3.6, Protein 1.9

Ingredients

1 tablespoon olive oil
1 tablespoon unsalted butter
2 large onions, coarsely chopped, Vidalia, Spanish, or yellow (about 3/4 pound)
2 garlic cloves, split, germ removed, and thinly sliced
3 celery, stalks trimmed and thinly sliced
2 thyme, sprigs leaves only
salt and fresh ground white pepper
1 head cauliflower, leaves removed, broken into florets (discard the tough core)
6 cups vegetable broth or 6 cups chicken broth

CREAM OF CAULIFLOWER SOUP II

I make lots of cream soups and this is a good 'basic' recipe. I originally made this in 1990 and always make some modifications - we like lots of garlic as reflected in this recipe!! I also add or substitute other vegetables, i.e., broccoli and spinach. I also use potatoes for thickening rather than cream to keep the fat down.

Provided by Vivien

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower

Time 1h

Yield 6

Number Of Ingredients 13

Cream of Cauliflower Soup II image

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.

Nutrition Facts : Calories 193.8 calories, Carbohydrate 33 g, Cholesterol 13.4 mg, Fat 5.2 g, Fiber 4.8 g, Protein 5.6 g, SaturatedFat 3.1 g, Sodium 476.4 mg, Sugar 6.4 g

Ingredients

2 tablespoons butter
1 large onion, chopped
4 cloves garlic, minced
2 large potatoes, peeled and cubed
2 carrots, chopped
2 (14.5 ounce) cans chicken broth
1 head cauliflower, chopped
1 cup milk
1 teaspoon salt
½ teaspoon ground black pepper
⅛ teaspoon ground nutmeg
1 tablespoon dry sherry
1 tablespoon chopped fresh parsley

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