Creamy Cauliflower Soup With Artichoke Hearts Asiago And Bacon Recipes

Steps:

• Bring chicken broth to a boil in a large pot. Cook cauliflower, white wine, and bay leaves in the boiling broth over medium-high heat until cauliflower is tender, 10 to 15 minutes.
• Mix garlic, cream cheese, and Asiago cheese together in a bowl.
• Strain cauliflower from broth with a slotted spoon and add to the cheese mixture. Remove bay leaves from stock and discard.
• Mash cauliflower and cream cheese mixture with a potato masher until well mixed; season with salt and black pepper.
• Stir cauliflower mixture into the broth until smooth. Season with rosemary, thyme, salt, and black pepper.

Steps:

• Place cauliflower in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 8-10 minutes or until tender. Cool slightly., Place cauliflower and 1/2 cup cream in a food processor; cover and process until pureed. Transfer to a large saucepan., Stir in the cheese, salt, nutmeg, pepper and remaining cream. Add enough water to reach desired consistency; heat through. Sprinkle each serving with bacon.

Steps:

• Heat olive oil in a saucepan over medium heat. Cook and stir onion and celery in the hot oil until translucent, about 5 minutes. Add garlic and salt, and stir for 1 minute. Stir in potato, cauliflower, chicken broth, and water. Bring to a boil, reduce heat to medium-low and simmer until cauliflower is tender and potatoes are easily smashed against the side of the pot, about 30 minutes.
• Puree the soup using an immersion blender until smooth. Reduce heat to low, season with cayenne pepper and salt. Pour in cream and stir until warmed. Season with more salt if needed.
• Cook bacon in a skillet over medium heat until crisp, about 8 minutes. Transfer cooked bacon to a paper towel lined plate to drain. Toss breadcrumbs in the remaining bacon grease in the skillet, and cook over low heat until toasted and crisp. Stir in cheese and continue to cook until melted. Transfer to a bowl and cool to room temperature. Stir in bacon, lemon zest, and parsley. Toss to coat.
• Serve soup garnished with bacon gremolata over the top.

Steps:

• In a large saucepan, combine cauliflower and broth; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until cauliflower is tender. , Cool slightly. In a blender, process soup in batches until smooth. Return all to the pan. Stir in the cream, nutmeg, salt and pepper; heat through. Serve with artichoke hearts, cheese and bacon.

Steps:

• Cook bacon until crisp; drain on paper towels and set aside.
• Simmer cauliflower in chicken broth until tender (about 10 minutes). Puree in blender until it is as smooth as you'd like. Return to pot.
• Add seasonings and heavy cream; heat through over very low heat.
• Top individual servings with artichoke hearts, shredded Asiago cheese, and crumbled bacon.

Steps:

• Bring chicken broth to a boil in a large pot. Cook cauliflower, white wine, and bay leaves in the boiling broth over medium-high heat until cauliflower is tender, 10 to 15 minutes.
• Mix garlic, cream cheese, and Asiago cheese together in a bowl.
• Strain cauliflower from broth with a slotted spoon and add to the cheese mixture. Remove bay leaves from stock and discard.
• Mash cauliflower and cream cheese mixture with a potato masher until well mixed; season with salt and black pepper.
• Stir cauliflower mixture into the broth until smooth. Season with rosemary, thyme, salt, and black pepper.

Steps:

• Put the cauliflower florets, onions and cumin seed in a sauce pan with 570ml boiling water. Season if desired and bring to the boil, simmering for 10 minutes.
• Drain and place in a blender with 2 Tablespoons of the cooking water. Whiz into a puree.
• Return to pan, add cream and warm through.
• Serve topped with a drizzle of oil and a good amount of black pepper.

Steps:

• Bring chicken broth to a boil in a large pot. Cook cauliflower, white wine, and bay leaves in the boiling broth over medium-high heat until cauliflower is tender, 10 to 15 minutes.
• Mix garlic, cream cheese, and Asiago cheese together in a bowl.
• Strain cauliflower from broth with a slotted spoon and add to the cheese mixture. Remove bay leaves from stock and discard.
• Mash cauliflower and cream cheese mixture with a potato masher until well mixed; season with salt and black pepper.
• Stir cauliflower mixture into the broth until smooth. Season with rosemary, thyme, salt, and black pepper.

Steps:

• Place cauliflower and 1/2 teaspoon sea salt in a large saucepan; add water to cover. Bring to a boil. Cook, covered, until very tender, 12-15 minutes. Drain; cool slightly., Transfer to a food processor. Add the cream cheese, Asiago cheese, butter, parsley, pepper and remaining sea salt. Process until blended.