Cauliflower And Extra Old Soup Recipes

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.

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:

• In large pot over medium heat, sauté onion, celery and carrot in olive oil until onion is translucent.
• Add cauliflower and thyme to pot and pour in the stock.
• Cover and bring to boil.
• Reduce heat to medium and cook until cauliflower is tender.
• Remove pot from heat.
• Working in batches, puree the mixture in a food processor or blender and return to the pot (I prefer it slightly chunky).
• Reduce heat to low and whisk in the cream, dry mustard, Dijon and cheddar.
• Heat thoroughly but do not let the soup boil.
• If you find the soup a bit thick at this point, add a little stock or water.
• Add salt (if necessary) and pepper.
• Serve.
• A pleasant variation: Substitute 1 cup of thinly sliced leeks for the onion and 1 1/2 cups of crumbled Stilton for the cheddar; add 3 tablespoons of Tawny port and garnish with freshly chopped chives.