Cauliflower Soup Donna 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 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.

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:

• 1.Cook bacon/pancetta in Dutch oven, over med, stirring often, until crisp (4-7 min) Transfer to paper towel using slotted spoon Drain drippings reserving 1 Tbsp. 2. Increase heat to med-high. Add leek, celery and garlic to hot drippings in pan; cook, stirring often, until crisp-tender, about 5 min. Add cauliflower, stock, salt and pepper; bring to a boil. Cover and reduce heat to medium. Simmer until cauliflower is very tender, about 15 min. 3. Remove 1 cup vegetables with a slotted spoon, finely chop. 4. Pour remaining mixture into blender; add half and half. Remove center piece of blender lid to allow steam to escape; attach lid and place a clean towel over opening in lid. Process, starting slowly and increasing speed, until very smooth. 1 min 30 seconds to 2 minutes. Return mixture to pan with chopped vegetables, cook over med until warmed through, about 2 minutes. Ladle soup into fowls; top with bacon, cheese and chives. I added pancetta to full pot. 200 calories; 13 g fat, 11 g protein; 12 g carb; 3 g fiber