CREAMY CAULIFLOWER SOUP
Creamy soups can be soul-warming and so very satisfying. I received this recipe from a friend, and over the years I have served it many times and for many occasions. It makes a lot, so you'll have dinners all week. Or ladle it into a thermos for on-the-go dinners or lunches. - Doris Watt Davis, Hellertown, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 11 servings (2-3/4 quarts).
Number Of Ingredients 13
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.
Nutrition Facts : Calories 195 calories, Fat 12g fat (8g saturated fat), Cholesterol 39mg cholesterol, Sodium 874mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 3g fiber), Protein 6g protein.
CAULIFLOWER SOUP WITH CREMINI MUSHROOMS AND WALNUT OIL
Provided by Amanda Hesser
Categories project, soups and stews, appetizer, side dish
Time 30m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Place a large casserole over medium-high heat. Heat olive oil until it shimmers, and add mushrooms. Season with salt to taste, and saute until softened, about 5 minutes. Add garlic and cook 1 minute more.
- Add cauliflower and 5 cups water. Bring to a boil and simmer until cauliflower is tender, 5 to 7 minutes. Working in batches, use a blender or food processor to puree soup until very smooth. Return soup to pan, and place over medium heat. Stir in cream, adjust salt and season with pepper to taste.
- To serve, stir soup, or carefully use an immersion blender to blend and froth top of soup. Ladle into warmed bowls and drizzle about 1 1/2 teaspoons walnut oil into each. Serve hot.
Nutrition Facts : @context http, Calories 115, UnsaturatedFat 6 grams, Carbohydrate 7 grams, Fat 9 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 345 milligrams, Sugar 3 grams
CREAMY CAULIFLOWER POBLANO SOUP
Making soup is a snap when you start with pre-cooked vegetables. This flavorful lunch or dinner option takes less than a half hour, thanks to a few cups of steamed cauliflower (see our Meal Prep Steamed Vegetables recipe). An immersion blender eliminates the need to puree in batches, getting your meal on the table even faster.
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the butter in a medium saucepan over medium heat. Once melted, add the garlic and cook until fragrant, 30 seconds. Add the peppers and onions and cook, stirring often, until totally softened, about 8 minutes. Stir in the coriander and cumin and cook until fragrant, 1 minute. Add the cauliflower, milk, 3 cups water and 1 teaspoon salt and bring to a simmer. Simmer until the cauliflower is very soft, about 8 minutes. The milk might curdle or separate, but don't worry- it will smooth out once you puree it.
- Let cool slightly, then transfer to a blender and puree in batches until completely smooth. Alternatively, use an immersion blender to puree. Return the soup to the pot and adjust the thickness to the desired consistency with water and season to taste. Serve topped with sour cream and chips with hot sauce and limes on the side.
CREAM OF WALNUT AND CAULIFLOWER SOUP
I got the recipe for this cream soup from a book entitled "Soup: superb ways with a classic dish", edited by Debra Mayhew. Its a great book with some interesting international style recipes. This recipe for walnut cream sounded good, so I decided to try it out. It was great!
Provided by cherber
Categories Cauliflower
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Trim the cauliflower and break into small pieces.
- Combine the cauliflower, onion and chicken stock and bring to a boil.
- Cover and simmer for 15 minutes until cauliflower is soft.
- Add the milk and walnut pieces, then puree in a blender until smooth.
- Add soup back to the pot and season with the salt and pepper to taste. Bring once again to a boil. When serving, sprinkle each serving with paprika and chopped walnuts.
Nutrition Facts : Calories 152.3, Fat 4.7, SaturatedFat 0.8, Cholesterol 2.5, Sodium 152.6, Carbohydrate 19.4, Fiber 4.3, Sugar 4.9, Protein 11.2
CAULIFLOWER AND WALNUT CREAM SOUP
My husband and I were divorced after 10 years of marriage. He claimed that he was fond of making soup, so I gave him a soup cookbook one Christmas. He never made any of them. Then we got married again. (Long story). So the soup cookbook is back, too!! I'm purging my cookbook collection but this recipe always sounded so...
Provided by Carolyn Haas
Categories Cream Soups
Time 35m
Number Of Ingredients 7
Steps:
- 1. Trim cauliflower and break into florets. Put cauliflower, onion and stock into large saucepan.
- 2. Bring to boil, cover and simmer for about 15 minutes until soft.
- 3. Add milk and walnuts, whisk with immersion blender until smooth. (or use food processor)
- 4. Season to taste, heat, garnish and serve.
- 5. Variation: use 3 Tablespoons ground almonds instead of walnuts.
CREAM OF WALNUT SOUP
"Smooth and creamy, this mildly flavored soup makes a wonderful start to a meal. With its unique taste, it is not your run-of-the-mill soup." - Denise Albers, Freeburg, Illinois
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 3 cups.
Number Of Ingredients 10
Steps:
- In a small saucepan, combine the first five ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Cool slightly. Transfer to a blender; cover and process until pureed. Strain., In a large saucepan, melt butter over medium heat. Stir in flour until blended. Gradually whisk in milk. Bring to a boil; cook and stir for 1 minute or until thickened. Gradually stir in pureed mixture. Add cream; heat through (do not boil). Garnish with parsley.
Nutrition Facts : Calories 365 calories, Fat 32g fat (10g saturated fat), Cholesterol 51mg cholesterol, Sodium 824mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 2g fiber), Protein 9g protein.
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