Ballymaloe Cauliflower Soup Recipes

Steps:

• Melt the butter in a large pot over medium heat. Saute the onion in the butter for 5 minutes. Stir in the cauliflower and potato and saute for 5 more minutes.
• Pour in the stock, bring to a boil, reduce heat to low and simmer for 20 minutes, or until all vegetables are tender. Add the milk, stirring well to blend. Season with salt and pepper to taste.

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.

Steps:

• Place flameproof casserole or other deep, wide pan over low heat and add butter or butter-oil mixture. When butter has melted, add onion and garlic; sauté until soft but not browned.
• Increase heat to medium-high and add beets, carrots, celery, celery root and half the dill. Sauté, adjusting heat as needed, until vegetables have released their liquid, dried and start to turn golden but not brown, about 20 minutes.
• Add stock and tomatoes with their juice, and bring to a boil. Reduce heat and cook until vegetables are soft, about 45 minutes. Add orange zest and juice, and remaining dill. Season with salt and pepper to taste. To serve, ladle into bowls and top each with a dollop of sour cream. Serve with hunks of bread.

Steps:

• Bring the water to a boil in heavy large saucepan.
• Coarsely chop cauliflower leaves; set aside 1/2 cup and add remainder to water.
• Cover and simmer 25 minutes.
• Strain, pressing on leaves to extract as much liquid as possible; discard pressed leaves; return cooking liquid to saucepan.
• Cut cauliflower into florets; add to liquid with reserved 1/2 cup leaves.
• Cover and simmer until cauliflower and leaves are very tender, about 30 minutes.
• Meanwhile, melt butter in heavy small saucepan over low heat.
• Add flour and cook 2 minutes, stirring frequently; whisk in milk.
• Increase heat and bring to boil, stirring constantly.
• Reduce heat and simmer 5 minutes, stirring frequently.
• Mix in 5 tablespoons parmesan cheese and nutmeg.
• Puree cauliflower with cooking liquid in batches in blender; return to saucepan and mix in cheese sauce.
• Bring to simmer, stirring constantly.
• Season with salt and pepper to taste.
• Ladle soup into bowls, garnish with additional parmesan and sauteed croutons and serve.