Loaded Cream Of Cauliflower Soup Recipes

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.

Steps:

• Preheat oven to 375°F.
• Cut cauliflower in half. Put on baking sheet and cover with tin foil. Bake for approximately 1/2 hour or until tender.
• Once cooked, place cauliflower in large bowl and add cream cheese. Mash together.
• In frying pan add bacon, onion and garlic. Fry until bacon is crisp, then add mixture to cauliflower mixture. Blend and set aside.
• In soup pot, melt butter. Add cornstarch and mix, then add cream slowly so the cornstarch and butter dissolves. Then add both stocks. Stir until soup thickens a bit, then add wine and green onions.
• Once combined, add cauliflower mixture and turn heat to medium low and stir.
• Heat through, stirring occasionally.

Steps:

• Place cauliflower flowerets, chopped onion, and garlic in a large pot. Pour in just enough water to almost cover (but not quite) cover the cauliflower. Add boullion cubes and bring to a boil; cook until cauliflower is very tender -- about 10-12 minutes.
• Lower heat medium.
• Add in cream cheese and half and half; stir well. Add in salt, pepper, paprika and parsley; stir and heat through.
• Add in shredded cheese; stir frequently until heated through and cheese is melted.
• Remove from heat. Puree in batches in blender or food processor. Serve.