CAULIFLOWER BLUE CHEESE SOUP
Make and share this Cauliflower Blue Cheese Soup recipe from Food.com.
Provided by dicentra
Categories Cheese
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Slowly cook leeks in butter until tender. Add cauliflower and stock. Simmer until very tender, 12-15 minutes.
- Puree.
- Add half-and-half and half of the tarragon. Simmer 3-4 minutes.
- Stir in half the cheese, salt and pepper.
- Serve with more blue cheese and tarragon on top.
Nutrition Facts : Calories 178.2, Fat 13.2, SaturatedFat 8.3, Cholesterol 35.4, Sodium 394.1, Carbohydrate 8.7, Fiber 2.5, Sugar 2.7, Protein 7.9
CAULIFLOWER-CHEESE SOUP
A soothing cheesy soup. Serve with a roll and a salad.
Provided by Jane Snider
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- In a large saucepan, combine water, cauliflower, potatoes, celery, carrots, and onion. Boil for 5 to 10 minutes, or until tender. Set aside.
- Melt butter in separate saucepan over medium heat. Stir in flour, and cook for 2 minutes. Remove from heat, and gradually stir in milk. Return to heat, and cook until thickened. Stir in vegetables with cooking liquid, and season with salt and pepper. Stir in cheese until melted, and remove from heat.
Nutrition Facts : Calories 384.9 calories, Carbohydrate 25.9 g, Cholesterol 74.9 mg, Fat 24.7 g, Fiber 2.5 g, Protein 15.7 g, SaturatedFat 15.6 g, Sodium 367.6 mg, Sugar 11.1 g
CAULIFLOWER SOUP WITH BLUE CHEESE
Make and share this Cauliflower Soup With Blue Cheese recipe from Food.com.
Provided by Linky
Categories Cauliflower
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Saute the garlic and leek in butter until translucent.
- Pour in vegetable broth; add cauliflower florets.
- Bring to boil; reduce heat to medium-low, cover and cook for 10-15 minutes until cauliflower is crisp-tender.
- Transfer 1 cup of broth to bowl; whisk in cornstarch or potato starch flour to make a slurry; set aside.
- Using an immersion blender, puree the soup in the pot until creamy.
- Whisk the slurry into the pot and heat; fold in blue cheese and parsley.
- Simmer for an additional 5 - 10 minutes.
- Garnish with bacon crumbles and additional blue cheese to serve.
CAULIFLOWER SOUP WITH BLUE CHEESE
Sourced once again from a delicious Donna Hay recipe - we have made the basic soup recipe and made changes - sometimes adding fried Chorizo, sometimes leaving the soup plain and serving with sourdough bread. Make your mind up depending on what takes your fancy or what you have in the fridge to save! We tried this recipe again tonight, but left out the blue cheese and oregano and substituted - 2 teaspoons of paprika and one cup of cheddar cheese - yum again!!
Provided by The Normans
Categories Potato
Time 1h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil in a large pot over medium heat. Add the onion and garlic and cook for 3-4 minutes or until golden.
- Add the cauliflower and potato and cook, stirring, for 2 minutes. Add the stock, increase the heat to high, and bring to the boil. Cook for 18-20 minutes or until potato and cauliflower are tender.
- Add half the cheese, salt and pepper to taste and, using a hand blender, process until smooth.
- Stir through the cream and oregano.
- Top with remaining cheese, crumbled, to serve.
Nutrition Facts : Calories 1055.6, Fat 26.1, SaturatedFat 10.4, Cholesterol 40.4, Sodium 1520.8, Carbohydrate 173.9, Fiber 64.7, Sugar 64.9, Protein 72
CAULIFLOWER CHEESE SOUP
Throw a new spin on this comforting classic by blending into a smooth and creamy soup
Provided by Good Food team
Categories Lunch, Soup
Time 45m
Yield Serves 6 adults, or 4 adults and 4 kids
Number Of Ingredients 7
Steps:
- Heat the butter in a large saucepan. Tip in the onion and cook until softened, about 5 mins, stirring often. Add the cauliflower, potato, stock, milk and seasoning. Bring to the boil, then reduce the heat and leave to simmer for about 30 mins until the cauliflower is soft and the potato almost collapsing.
- Whizz in a food processor or crush with a potato masher until you get a creamy, thick soup. Top up with more milk to thin a little if serving in mugs. You can make ahead up to 2 days in advance, cool, cover and leave in the fridge until needed, or freeze for up to 1 month. When ready to serve, warm through, ladle into mugs or bowls, top with the cheese pieces, then stir through before eating.
Nutrition Facts : Calories 188 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 0.82 milligram of sodium
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