Creamy Cauliflower Soup Ww Friendly Recipes

Steps:

• Clean and chop the leeks and celery.
• Heat oil in a large nonstick sauce pan, over medium heat.
• Add the leeks and celery, stir frequently, cook until softened, not browned, about 4 minutes.
• Add the broth and cauliflower, bring to boil. Cover and simmer until the cauliflower is tender, about 10-15 minutes. Remove from heat.
• In batches or with a blender stick, puree to desired texture. You may want to spoon out and reserve some cauliflower pieces for added texture.
• Stir in half & half and nutmeg and blend.
• Top with grated cheddar cheese.

Steps:

• Dice cauliflower and/or broccoli.
• Slice 2 cups carrots, chop 1/2 cup onion.
• In a 5 quart saucepan, add all ingredients except salt and pepper.
• Cover and simmer until vegetables are tender (about 20 minutes).
• Strain off and reserve most of the liquid. Place vegetables in a food processor and puree. {OR mash vegetables, still in pan with potato masher til of desired consistency}.
• Add pureed vegetables and reserved liquid (if you wish for a more liquid soup) back into the pot.
• Add salt and pepper and re-heat.

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 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:

• 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:

• 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:

• In a soup kettle or Dutch oven, saute the onions, carrots, celery and garlic in 1/4 cup butter until tender. Add cauliflower, broth, parsley, salt and pepper, basil and tarragon. Cover and simmer until the vegetables are tender, 30 minutes. , Meanwhile, in a saucepan, melt the remaining butter. Stir in flour until smooth. Gradually stir in the milk and whipping cream. Bring to a boil; cook and stir until thickened, 2 minutes. Add to cauliflower mixture. Cook until thickened, stirring frequently, 10 minutes. Remove from the heat; stir in sour cream. Garnish with tarragon if desired.

Steps:

• In lg saucepan over medium heat, combine onion and olive oil; cook stirring until onion is tender, 3-5 minute.
• Add cauliflower and cook, stirring, another 3-4 minutes longer.
• Add cubes, water, and milk to pan and bring to a boil. Reduce heat to maintain gentle simmer, cover pan and cook another 30 minutes, until cauliflower is very tender.
• In blender, puree soup in batches. Return to pan over md-low heat. Whisk in cheese and continue stirring until cheese is melted.
• Whisk in dill and serve. Optional - We didn't like the dill.

Steps:

• In a 5-quart saucepan, add all ingredients except salt and white pepper.
• Cover and simmer until vegetables are tender (about 20 minutes).
• Strain off and reserve most of the liquid.
• Place vegetables in a food processor and puree.
• Add pureed vegetables and reserved liquid back into the pot, add salt and white pepper, and reheat.