Cauliflower Soup Blomkaalssuppe Recipes

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:

• Heat the oven to 400 degrees. Arrange the chopped cauliflower, any cauliflower leaves and the onions on a large baking sheet. Drizzle with the olive oil and sprinkle with cumin, coriander, 1 teaspoon salt and 1/2 teaspoon pepper. Use your hands to mix everything together, then arrange in an even layer. Roast until the cauliflower is browned and cooked through but still has some bite, about 25 minutes.
• Meanwhile, melt the butter in a large saucepan over low heat. Add the garlic and cook until fragrant, about 3 minutes. Stir in the potato and turmeric, add the stock and bring to a simmer over medium heat. Cover and cook until the potato is soft, about 10 minutes.
• When the cauliflower is done, reserve about 1 cup cauliflower for the topping (including leaves, if you have them) and add the remaining cauliflower and onions to the soup. Return the soup to a simmer and cook until flavors meld, about 5 minutes. Blitz with an immersion blender until smooth. Taste and adjust the seasoning.
• Toast the almonds in a dry skillet over low heat, stirring occasionally, until golden, about 4 minutes. When you are ready to serve, ladle the soup into warmed bowls. Top with the reserved roasted cauliflower and a scattering of almonds and parsley.

Steps:

• Heat the 2 cups water to boiling, add cauliflower and onion. Cook until soft, approximately 10 minutes. Do not drain. Blend with an immersion blender or in a regular blender until smooth.
• Heat butter in a three quart saucepan until bubbly, add flour, salts and pepper, cook and stir for one minute. Remove from heat, stir in the last cup of water and the bouillon, return to stove, heat to boiling, stirring constantly for one minute. Add cauliflower mixture, heat to just boiling, slowly add 1/2 and 1/2. Heat just until hot.
• Sprinkle each bowl with a touch of nutmeg, optional.

Steps:

• Make the rosemary oil: In a medium skillet, combine the olive oil and rosemary sprigs. Cook over low heat for 5 minutes, lowering the heat if the oil reaches a full simmer. (You want to cook it at a very gentle simmer to avoid frying the rosemary.) Carefully pour the oil and rosemary into a small bowl, leaving a slick of oil in the pan if you plan to make croutons. Allow the rosemary to cool completely in the oil while you make the soup.
• Make the soup: In a heavy pot or Dutch oven, heat 2 tablespoons olive oil over medium-low. Add the onion and cook, stirring occasionally, until tender and translucent, 6 to 8 minutes. Add the garlic and cook until fragrant, about 30 seconds. (Be careful not to let the garlic scorch!)
• Add the stock, cauliflower, salt and pepper, and bring to a boil over high. Lower the heat, cover, and simmer until the cauliflower is tender when pierced with a fork, about 10 minutes.
• Meanwhile, make the optional croutons: Heat the reserved skillet with the residual rosemary oil over medium. Add the bread cubes, sprinkle generously with salt and pepper, and cook, tossing often, until toasted all over, 4 to 5 minutes. Transfer the croutons to a plate or board to cool.
• Strain and discard the rosemary stems from the rosemary oil. Working in batches if necessary, carefully transfer the vegetables, stock and 1/4 cup rosemary oil to a blender and blend on high until creamy. Add more rosemary oil to taste, and blend to combine. Return the soup to the pot and bring to a simmer. If the soup seems thin, let it simmer for 5 to 10 minutes to reduce slightly. (Remember: The soup will continue to thicken as it cools.) Season to taste with salt and pepper.
• Serve hot. Garnish each serving with a swirl of rosemary oil, a few croutons, and a sprinkle of lemon zest. The soup will thicken as it sits; add more stock as necessary when reheating. Leftover rosemary oil will keep in a sealed container at room temperature for up to 1 week.

Steps:

• Cut away the thick stem at the base of the cauliflower and tear off the green leaves. Separate the flowerets and wash them under cold running water. Reserve 10 small flowerets, and chop the rest coarsely. Combine the stock and water in a 2 to 3 quart saucepan, and bring to a boil over high heat. Drop in the whole flowerets, and boil briskly, uncovered, for 10 minutes, or until they are tender but still somewhat resistant to the point of a small, sharp knife. Remove the flowerets and set them aside in a bowl. Reserve the stock.
• Melt the butter over moderate heat in a 4 quart stainless-steel or enamel saucepan. Stir in the flour and cook over low heat, stirring constantly, for 1 or 2 minutes. Do not let flour brown. Pour in the stock and the milk, beating constantly with a whisk. Cook, stirring, until the mixture comes to a boil and is smooth and somewhat thick. Reduce heat to low, and simmer for 2 or 3 minutes.
• Then add the chopped cauliflower, salt, pepper and nutmeg. Simmer, half covered, for 15 minutes, or until the cauliflower is soft enough to be easily mashed against the side of the pan. Pour the cauliflower and all of its cooking liquid into a sieve set over a bowl. With a wooden spoon, force the cauliflower through the sieve.
• Return the puree to the pan. Beat the egg yolk with a fork or whisk to break it up, then beat 1/2 cup of hot puree, 2 Tblsp. at a time. Now whisk the mixture back into the saucepan. Add the reserved flowerets and cook over moderate heat for 2 or 3 minutes, stirring occasionally. Do not let it boil. Add the lemon juice, taste for seasoning, and serve.