FAVORITE CREAM OF CAULIFLOWER SOUP
Jessica Bellis from Dacono, Colorado advises: "If you wish to make a main dish of this substantial soup, accompany it with a loaf of whole grain bread, sliced cheese or ham, and a basket of tomatoes."
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 3 servings.
Number Of Ingredients 11
Steps:
- In a small saucepan, combine the broth, cauliflower, onion and thyme. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until cauliflower is tender. Cool slightly. In a blender, process cauliflower mixture until smooth; set aside. , In the same saucepan, melt butter. Stir in flour and seasonings until smooth; gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cauliflower mixture and cheese. Heat through (do not boil).
Nutrition Facts :
ADAM'S FAVORITE CREAMY-CHEESY CAULIFLOWER SOUP
I use a large head of cauliflower because Adam thinks that this is the main course as well as appetizer and bed time snack. Normal people would only use about 3 cups of flowerettes (1/2 large head), if you cut back the cauliflower you may want to adjust the stock slightly. Serve this with warm buns.
Provided by less2saw
Categories Cauliflower
Time 35m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Break the cauliflower down into small flowerettes, chop some of the stems up into bite size pieces.
- Set the stock on the stove to boil.
- Add the chopped onions to the broth and season with salt and pepper. Let this boil until the onions are transparent.
- Add the cauliflower flowerettes and turn the heat down to a simmer. Cover the pot and keep at a simmer.
- Meanwhile, make a roux of the flour and butter over medium-low heat. Cook this while whisking until the flour slightly changes color (whisk constantly so it doesn't burn, and make sure it doesn't burn).
- Add the cream slowly, whisking in between each addition so that the lumps come out and the roux stays smooth. This mixture should always come back to a boil once the milk has been stirred in well, if it doesn't, turn the heat up!
- When all the cream has been added and the roux is thick and smooth (about the consistency of thick pudding) add it to the soup.
- Stir the soup well to incorporate the cream, and keep stirring until it comes up to a boil.
- Add the cheese, turn the heat down to low, cover and bring to a slow boil. Stir frequently so it doesn't burn on the bottom.
FAVORITE CAULIFLOWER SOUP
We use this rich and filling soup as a meal in itself. Accompanied by a salad and rolls, it makes a fine luncheon. It also makes a very nice prelude for your dinner menu when you entertain.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, bring 1-in. of water and cauliflower to a boil. Reduce heat; cover and cook for 8-10 minutes or until tender. Drain and reserve liquid; set aside. , In the same saucepan, saute onion in butter until tender. Add flour; cook and stir until bubbly. Add broth; bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. , Reduce heat; stir in 1 cup cooking liquid, cream and Worcestershire sauce. Stir in cauliflower and salt. Remove from the heat. Add cheese and stir until melted. Sprinkle with chives or parsley.
Nutrition Facts : Calories 221 calories, Fat 16g fat (11g saturated fat), Cholesterol 60mg cholesterol, Sodium 652mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 2g fiber), Protein 8g protein.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love