Cauliflower Soup With Chorizo Recipes

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CAULIFLOWER SOUP WITH CHORIZO

This recipe is able to be adapted quite easily depending on which added extras you like. We made a triple batch of the basic recipe - then changed it up each time. If you don't like chorizo use salami, ham, blue cheese or crispy croutons - whatever takes your fancy!

Provided by The Normans

Categories     Cauliflower

Time 55m

Yield 4 serving(s)

Number Of Ingredients 8



Cauliflower Soup With Chorizo image

Steps:

  • Heat large suacepan with butter and add leek and garlic. Cover with lid and cook gently for 5 minutes. Add cauliflower, chicken stock and potato. Bring to the boil and simmer for 25-30 minutes.
  • In another frypan, add chorizo and cook until brown on all sides. Drain on kitchen paper and set aside to keep warm.
  • Add cream to soup and blend until smooth using a stick mixer. Check seasoning, divide between 4 bowls using the chorizo as garnish.
  • Serve with the bread of your choosing.

Nutrition Facts : Calories 547.2, Fat 37.7, SaturatedFat 19.2, Cholesterol 105.1, Sodium 977.8, Carbohydrate 33.6, Fiber 4.6, Sugar 9.2, Protein 20.6

50 g butter
1 leek, halved and sliced thinly
4 garlic cloves, chopped
1 cauliflower, small and chopped
1 1/4 liters chicken stock
1 potato, peeled and chopped
150 ml cream
2 chorizo sausage, smoked and diced

POTAGE DUBARRY WITH CRISP CHORIZO (CREAMY CAULIFLOWER SOUP)

Crisp little florets and salty, spicy chorizo contrast wonderfully with this creamy cauliflower soup

Provided by Mary Cadogan

Categories     Soup

Time 55m

Number Of Ingredients 10



Potage Dubarry with crisp chorizo (Creamy cauliflower soup) image

Steps:

  • Set aside two handfuls of small cauliflower florets. Heat the butter in a large pan, add the shallots and gently fry until soft but not brown. Add the cauliflower, potatoes, milk and stock. Season and bring to the boil, then reduce the heat, cover and gently simmer for 15-20 mins until the vegetables are tender. Purée until smooth either with a stick blender or in a food processor (you will need to do this in batches). Return to the pan and add the cream. Warm through and add more seasoning if necessary.
  • Heat the oil in a pan, add the reserved cauliflower florets and fry until brown and starting to soften. Add a splash of water, cover and cook for a further 1-2 mins until just tender. Tip the cauliflower into a bowl. Add the chorizo to the pan and fry quickly on each side until crisp. Drain on kitchen paper.
  • Serve the soup in bowls with a small pile of crisp cauliflower in the centre, topped with a couple of slices of chorizo and scattered with coriander.

Nutrition Facts : Calories 323 calories, Fat 25 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 0.64 milligram of sodium

1 large cauliflower , cut into florets
25g butter
2 shallots , chopped
2 medium potatoes , chopped
500ml milk
500ml vegetable stock
150ml double cream
2 tbsp olive oil
12 slices chorizo
1 tbsp chopped coriander

CAULIFLOWER SOUP WITH CRISPY CHORIZO BREAD CRUMBS

The bread crumbs are sauted with chorizo sausage to create crispy, spicy crumbs to top this delicious soup. From Food and Wine Magazine.

Provided by KathyP53

Categories     Cauliflower

Time 2h

Yield 12 serving(s)

Number Of Ingredients 12



Cauliflower Soup With Crispy Chorizo Bread Crumbs image

Steps:

  • In a larege soup pot, melt the butter. Add the diced onion, crushed garlic cloves, thyme sprigs, and bay leaf, and cook over moderate heat, stirring occasionally, until the onion is softened, about 5 minutes.
  • Add the cauliflower florets and chicken broth and bring to a simmer. Cover and cook over moderately low heat until the cauliflower is very tender when pierced with a fork, about 20 minutes. Discard the thyme sprigs and bay leaf.
  • In a blender or food processor, carefully puree the soup in batches until smooth. Pour the soup into a clean pot and set it over low heat. Stir in the heavy cream and season the soup with salt and black pepper.
  • Meanwhile, in a medium skillet, cook the chopped chorizo over moderate heat until it is almost crisp, about 3 minutes. Add the panko and cook, stirring frequently, until the crumbs are crisp, about 5 minutes. Transfer the chorizo bread crumbs to a small bowl.
  • Ladle the soup into shallow bowls. Sprinkle with the chorizo bread crumbs and serve at once, before the bread crumbs become soggy.

Nutrition Facts : Calories 176.8, Fat 11.4, SaturatedFat 6.1, Cholesterol 30, Sodium 583.8, Carbohydrate 12, Fiber 2.8, Sugar 3.5, Protein 7.5

4 tablespoons unsalted butter
1 medium onion, cut into 1/4-inch dice
3 garlic cloves, crushed
3 fresh thyme sprigs
1 bay leaf
2 medium head cauliflower, cut into 2-inch florets (3 3/4 lbs.)
6 1/2 cups chicken broth
1/2 cup heavy cream
salt
fresh ground black pepper
3 ounces chorizo sausage, finely chopped
3/4 cup panko breadcrumbs (Japanese bread crumbs)

CAULIFLOWER SOUP WITH CHORIZO AND GARLIC CROUTONS

Cook up this quick cauliflower soup for a light and tasty meal when you're short of time. Top with crispy chorizo, parsley and croutons

Provided by Sophie Godwin - Cookery writer

Categories     Lunch, Soup

Time 30m

Number Of Ingredients 9



Cauliflower soup with chorizo and garlic croutons image

Steps:

  • Heat 1 tbsp oil in a saucepan over a medium heat. Add the onion along with a pinch of salt. Cook until soft, about 6 mins, then tip in the cauliflower and half the garlic. Give everything a good stir, then pour in the stock. Cook for 12 mins or until the cauliflower is tender.
  • Meanwhile, peel the chorizo, then chop into small pieces. Toast the bread, then tear or cut into crouton-sized pieces. Heat the remaining oil in a frying pan, add the chorizo and fry until crisp. Tip in the bread and remaining garlic and cook for a minute or so until everything is nicely coated in the chorizo oils. Set aside.
  • Using a stick blender, blitz the soup with the double cream and season to taste. Reheat if necessary, then divide between two bowls. Mix the parsley with the chorizo and croutons, and top generously.

Nutrition Facts : Calories 550 calories, Fat 38 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 10 grams sugar, Fiber 8 grams fiber, Protein 21 grams protein, Sodium 1.8 milligram of sodium

2 tbsp olive oil
1 onion , chopped
1 cauliflower , cut into florets
2 garlic cloves , finely chopped
500ml chicken or vegetable stock
5cm long piece of chorizo , cut from a ring
1 large slice of crusty bread
2 tbsp double cream
small bunch parsley , chopped

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