CREAM OF CAULIFLOWER AND STILTON SOUP
I first experienced this great soup (the Stilton makes all the difference) on my honeymoon at a little cafe and bookstore near the train station in Edinburgh, Scotland. The day was damp, misty and cool and we were tired from a long train trip from London. I encourage you to enjoy this on a similar day along with some good chunks from a baguette.
Provided by Sean Semone
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Time 1h
Yield 6
Number Of Ingredients 16
Steps:
- Separate 3/4 cup of the cauliflower florets and place them in a pan of boiling water. Boil for 2 to 3 minutes, then rinse under cold water, and set aside for garnish.
- Heat oil in a large saucepan over medium heat. Add onion, garlic, leek and celery. Cook, stirring, until tender, about 5 minutes. Add potato, chicken broth, uncooked cauliflower and sherry. Bring to a boil, then simmer over low heat, stirring occasionally until potatoes and cauliflower are tender. Remove from heat.
- Puree the cauliflower mixture in batches using a food processor or blender, and transfer to a soup pot over medium-low heat. I like it smooth but still with little tiny bits in it. Season with white pepper, black pepper and salt. Stir in the milk and cream, then crumble in the Stilton cheese. Heat through, but do not boil.
- Ladle into bowls, and garnish with cauliflower pieces and chopped fresh parsley.
Nutrition Facts : Calories 237.9 calories, Carbohydrate 20.4 g, Cholesterol 41 mg, Fat 14.5 g, Fiber 4.3 g, Protein 7.8 g, SaturatedFat 7.8 g, Sodium 1030.9 mg, Sugar 5.7 g
CREAM OF CAULIFLOWER SOUP II
I make lots of cream soups and this is a good 'basic' recipe. I originally made this in 1990 and always make some modifications - we like lots of garlic as reflected in this recipe!! I also add or substitute other vegetables, i.e., broccoli and spinach. I also use potatoes for thickening rather than cream to keep the fat down.
Provided by Vivien
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- In a large pot over medium heat, melt butter. Stir in onion and garlic and cook until onion is translucent, about 5 minutes. Stir in potatoes and carrots and cook 5 minutes more. Pour in chicken broth and bring to a boil. Stir in cauliflower, cover, reduce heat and simmer until vegetables are tender, 10 to 20 minutes. Remove from heat.
- Puree in batches in a blender or food processor, or in the pot using an immersion blender. Return to low heat and stir in milk, salt, pepper, nutmeg and sherry. Heat through. Serve garnished with parsley.
Nutrition Facts : Calories 193.8 calories, Carbohydrate 33 g, Cholesterol 13.4 mg, Fat 5.2 g, Fiber 4.8 g, Protein 5.6 g, SaturatedFat 3.1 g, Sodium 476.4 mg, Sugar 6.4 g
CREAM OF CAULIFLOWER SOUP
This mildly cheesy cauliflower soup is a favorite of mine. I make it often in summer, although it's good anytime. -Karen Brown, West Lafayette, Ohio
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings (1-1/2 quarts).
Number Of Ingredients 10
Steps:
- In a saucepan, saute onions in butter until tender. Stir in flour and salt until blended. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. , Add cauliflower; simmer for 2 minutes. Add the milk and cheese; cook and stir until cheese is melted. Stir in sherry if desired. Garnish with chives.
Nutrition Facts : Calories 186 calories, Fat 11g fat (6g saturated fat), Cholesterol 36mg cholesterol, Sodium 792mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 1g fiber), Protein 13g protein.
WINNING CREAM OF CAULIFLOWER SOUP
Meet the Cook: Generally, my husband isn't a soup fan - but his spoon's poised and ready for this version. I adapted this rich and creamy concoction from a recipe I tasted at a local restaurant...and it's since become a popular item on my "menu". -Carol Reaves, San Antonio, Texas
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 8 servings (about 2 quarts).
Number Of Ingredients 17
Steps:
- In a soup kettle or Dutch oven, saute the onions, carrots, celery and garlic in 1/4 cup butter until tender. Add cauliflower, broth, parsley, salt and pepper, basil and tarragon. Cover and simmer until the vegetables are tender, 30 minutes. , Meanwhile, in a saucepan, melt the remaining butter. Stir in flour until smooth. Gradually stir in the milk and whipping cream. Bring to a boil; cook and stir until thickened, 2 minutes. Add to cauliflower mixture. Cook until thickened, stirring frequently, 10 minutes. Remove from the heat; stir in sour cream. Garnish with tarragon if desired.
Nutrition Facts : Calories 286 calories, Fat 23g fat (14g saturated fat), Cholesterol 68mg cholesterol, Sodium 1083mg sodium, Carbohydrate 17g carbohydrate (8g sugars, Fiber 4g fiber), Protein 6g protein.
CREAM OF CAULIFLOWER AND STILTON SOUP
This recipe comes from Bon Appetit, February 1996. The magazine indicated that it was British/Scottish in origin.
Provided by breezermom
Categories Cheese
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Blanch 1 cup cauliflower florets in medium pot of boiling salted water until just crisp-tender, about 2 minutes. Drain. Rinse under cold water; drain well. Set aside.
- Melt butter in heavy large saucepan over medium heat. Add onion, leek, celery, and remaining cauliflower. Cover and cook until onion is tender but not brown, stirring frequently, about 8 minutes. Add flour and stir 2 minutes. Gradually stir in vegetable broth. Add 1 cup milk. Bring mixture to a boil. Reduce heat. Cover partially and simmer until vegetables are very tender and soup thickens, stirring occasionally, about 20 minutes.
- Puree soup in blender in batches until smooth. Return to same saucepan. (Cauliflower and soup can be prepared 1 day ahead. Cover separately and refrigerate. Bring cauliflower to room temperature before using.)
- Bring soup to simmer, thinning with more milk, if desired. Gradually add Stilton, stirring until melted. Season to taste with white pepper and salt.
- Ladle soup into bowls. Garnish with reserved cauliflower and serve.
CREAM OF CAULIFLOWER AND STILTON SOUP
Provided by Gary L. Walkup
Categories Soup/Stew Milk/Cream Cheese Dairy Vegetable Blue Cheese Cauliflower Winter Bon Appétit California
Yield Serves 4
Number Of Ingredients 10
Steps:
- Blanch 1 cup cauliflower florets in medium pot of boiling salted water until just crisp-tender, about 2 minutes. Drain. Rinse under cold water; drain well. Set aside.
- Melt butter in heavy large saucepan over medium heat. Add onion, leek, celery, and remaining cauliflower. Cover and cook until onion is tender but not brown, stirring frequently, about 8 minutes. Add flour and stir 2 minutes. Gradually stir in vegetable broth. Add 1 cup milk. Bring mixture to a boil. Reduce heat. Cover partially and simmer until vegetables are very tender and soup thickens, stirring occasionally, about 20 minutes. Puree soup in blender in batches until smooth. Return to same saucepan. (Cauliflower and soup can be prepared 1 day ahead. Cover separately and refrigerate. Bring cauliflower to room temperature before using.)
- Bring soup to simmer, thinning with more milk, if desired. Gradually add Stilton, stirring until melted. Season to taste with white pepper and salt.
- Ladle soup into bowls. Garnish with reserved cauliflower and serve.
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
STILTON CAULIFLOWER SOUP
Categories Soup/Stew Cheese Vegetable Sauté Quick & Easy Lunch Winter Simmer Gourmet Peanut Free Tree Nut Free Soy Free
Yield Makes about 4 1/2 cups or 4 servings
Number Of Ingredients 12
Steps:
- Cook onion, celery, and cauliflower in butter in a 3 1/2- to 4-quart heavy saucepan over moderate heat, stirring occasionally, until onion and celery are softened, 8 to 10 minutes. Add broth and 1 cup milk and simmer, covered, until cauliflower is very tender, about 25 minutes.
- Purée cauliflower mixture in 2 batches in a blender until very smooth (use caution when blending hot liquids), then return to cleaned saucepan and bring to a simmer. Whisk together cornstarch and remaining 2 tablespoons milk in a small bowl until cornstarch is dissolved, then add to soup and simmer, whisking, until soup is slightly thickened, 1 to 2 minutes. Add Stilton, cream, pepper, and salt and cook over low heat, whisking, until Stilton is melted and soup is smooth, about 1 minute
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