CREAMY PARSNIP AND CAULIFLOWER SOUP
This smooth and satisfying soup blends the flavors of cauliflower and parsnip with a hint of rosemary and chive.
Provided by Food Network Kitchen
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Heat the oil in a large wide pot over medium heat. Add the onion, a large pinch of salt and a few grinds of pepper; cook, stirring occasionally, until the onions are tender but not browned, about 10 minutes. Add the garlic, rosemary and nutmeg; cook until the garlic is softened, about 30 seconds more.
- Add the parsnips, cauliflower, broth and 2 cups water. Bring to a boil, reduce the heat to maintain a simmer, cover and simmer until the parsnips and cauliflower are tender, about 20 minutes. Cool 5 minutes.
- Carefully puree in batches in a blender until smooth, taking care not to fill the carafe more than half full per batch, or directly in the pot with an immersion blender. Reheat the soup over medium heat, stirring occasionally, until steaming. Stir in the half-and-half and adjust the seasoning with additional salt and pepper. Add a few splashes of hot water if the soup is too thick. Top with a piece of roasted cauliflower and roasted parsnip. Sprinkle with the chives.
CAULIFLOWER SOUP
Steps:
- Gather the ingredients.
- In a large pot over medium heat, melt 1 tablespoon of the butter. Add the chopped onions and salt. Cook, stirring occasionally and adjusting the heat so the onions are cooking but not browning until the onions look starchy and a bit creamy, about 5 minutes. Add the chopped garlic and cook until fragrant, about 1 minute.
- Add the chopped cauliflower, stir to combine, cover, and cook 3 minutes. Add the broth, bring the pot to a boil, and reduce the heat to maintain a steady simmer. Cook the soup until the cauliflower is tender to the bite, about 10 minutes.
- Purée the soup with a hand-held blender. Or, whirl in batches in a blender or food processor until smooth. Be sure to place a kitchen towel over the blender to prevent potential burns if you don't want to wait for the soup to cool down.
- Stir in the pepper and nutmeg. (Note: At this point, the soup may be cooled, covered, and frozen for up to four months.)
- Add the milk and warm over medium-low heat until the soup is hot. Taste and add more salt, pepper, and/or nutmeg to taste, if you like.
- Meanwhile, if you want to add a parsley-butter swirl, melt 2 tablespoons of butter and stir in the parsley.
- Serve the soup hot, with a swirl of parsley butter on top, if you like.
Nutrition Facts : Calories 236 kcal, Carbohydrate 30 g, Cholesterol 24 mg, Fiber 6 g, Protein 11 g, SaturatedFat 6 g, Sodium 762 mg, Fat 10 g, ServingSize 4 servings, UnsaturatedFat 3 g
CAULIFLOWER SOUP
Provided by Ree Drummond : Food Network
Time 1h15m
Yield 10 to 12 servings
Number Of Ingredients 14
Steps:
- Melt 1/2stick of the butter in a heavy pot over medium heat. Then add the onions and cook until translucent, about 3 minutes. Add the carrots and celery, and then stir and cook for a couple more minutes. Throw in the cauliflower. Then stir it around, cover and cook over very low heat for 15 minutes.
- Add the parsley, and then add the chicken broth and simmer for 10 minutes.
- Meantime, make a simple white sauce: Melt the remaining 1/2stick butter in a medium saucepan over medium heat. Then whisk in the flour. Cook for a couple of minutes, and then pour in the milk, whisking to combine. Remove the white sauce from the heat and pour in the half-and-half. Then pour this creamy mixture into the pot. Add 1 teaspoon salt and pepper to taste, and allow the soup to simmer for another 20 to 30 minutes. The soup will thicken slightly but shouldn't be overly thick. Give it a taste and add more salt if needed.
- Now, this is the fun part: To serve the soup, place the room temperature sour cream in the bottom of a soup tureen (a very large serving bowl). Then add the whole pot of hot soup to the tureen.
- Stir gently to combine, and then serve immediately with warm rolls and an appetite for something wonderful.
- You will love everything about this.
ROASTED NUTMEG CAULIFLOWER
A variation from the Food You Crave. Time to relax while in the oven.:) I suppose it all depends upon the size of the floret how much roasting time is needed.
Provided by WiGal
Categories Cauliflower
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 425 degrees.
- Place the cauliflower in a 9X13 inch baking dish, toss with the oil, and sprinkle with the nutmeg and salt.
- Cover.
- Roast for 20 to 30 minutes, stir occasionally-edges should get toasty.
- Top with yogurt.
CAULIFLOWER AND WHITE CHEDDAR CHEESE SOUP
A creamy cauliflower and cheddar soup. Instead of the cauliflower you can also use broccoli, corn kernels or even pumpkin.
Provided by Maryanne
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Yield 5
Number Of Ingredients 10
Steps:
- Cut cauliflower heads into florets.
- Fill a large saucepan 3/4 full with water, salt the water lightly and bring water to a boil. Add 1/2 of the cauliflower florets to the boiling water; boil until tender. Drain well.
- Melt butter in a 4 quart soup pot over a medium-low heat. Saute the onion and garlic in the butter until the onion is tender. Pour in the vegetable stock and unboiled cauliflower florets. Mix in nutmeg and bring the mixture to a boil; boil until cauliflower is tender. Remove pot from heat to cool.
- Use an electric blender to blend the soup-onion-cauliflower mixture until smooth (blend the mixture 2 cups at a time). Place the blended soup back in the 4 quart soup pot and heat over a medium-low heat. Pour milk into the pot and stir well. When the mixture is simmering, mix in the cooked florets and 1 1/2 cup of cheese. Stir until cheese melts and the soup has thickened. Serve hot, season with sprinkles of cheese and black pepper to taste. .
Nutrition Facts : Calories 410.6 calories, Carbohydrate 25.6 g, Cholesterol 69.1 mg, Fat 22 g, Fiber 3.9 g, Protein 22.7 g, SaturatedFat 14.1 g, Sodium 1417.5 mg, Sugar 16.2 g
CAULIFLOWER CHEDDAR SOUP
When I created this cauliflower cheddar soup at the last minute for an impromptu ice skating get-together, it was a hit. -Rosa Renee McEldowney, Jackson, Michigan
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 2 quarts.
Number Of Ingredients 13
Steps:
- In a large saucepan, combine cauliflower, onion, broth and bouillon. Cover and cook over medium heat until vegetables are tender., Meanwhile, in a medium saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes. Reduce heat; stir in cheese until melted. Add seasonings. Pour into cauliflower mixture. Simmer slowly for 30 minutes (do not boil). If desired, sprinkle with parsley.
Nutrition Facts : Calories 232 calories, Fat 16g fat (9g saturated fat), Cholesterol 46mg cholesterol, Sodium 907mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 2g fiber), Protein 12g protein.
CAULIFLOWER AND NUTMEG SOUP
From Australian Good Taste June 2010, page 121. The size of cauliflower is not specified but I used one which was 900g trimmed, and I found I had to simmer it a little longer to get the right consistency. You can also use vegetable stock for a vegetarian recipe.
Provided by Chickee
Categories Cauliflower
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in a large saucepan over medium heat. Cook onion 3-4 minutes until soft.
- Add the cauliflower, stock, water and nutmeg. Bring the temperature to high and bring the mix to the boil, then reduce the heat to low and simmer, partially covered, 20-25 minutes or until cauliflower is tender and mixture reduces slightly.
- Remove the mix from the heat. Process with a stab mixer (or in batches in a food processor) until smooth.
- Add cream and season with salt and pepper. Place soup over medium heat for 5 minutes or until heated through.
CAULIFLOWER SOUP
Every other cauliflower soup recipe I tried lacked flavor, but this cheesy recipe packs a tasty punch! We like it with hot pepper sauce for a little extra kick. -Debbie Ohlhausen, Chilliwack, British Columbia
Provided by Taste of Home
Time 30m
Yield 8 servings (about 2 quarts).
Number Of Ingredients 12
Steps:
- In a Dutch oven, combine the cauliflower, carrot, celery, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender (do not drain)., In a large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in the cheese until melted, adding hot pepper sauce if desired. Stir into the cauliflower mixture.
Nutrition Facts : Calories 159 calories, Fat 11g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 617mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 2g fiber), Protein 7g protein.
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