Cauliflower Soup

[Guest guest]

CAuliflower is a favorite veg of mine. I have never made soup out of it.

I will gladly try this recipe.

 

GeGee

 

, " JonathanB " <jrbraddick wrote:

>

> I know, cauliflower isn't the first thing that comes to mind when you think

soup, but this adaptation of another soup recipe I use is great for using that

leftover cauliflower or fresh head you've purchased or grown recently, but

you're looking for something new. I love soups, and it's soup season, so I hope

you enjoy!

>

> Cauliflower Soup

>

[Guest guest]

I use cauliflower to make my cream soups creamy without adding cream.

 

 

In a message dated 11/6/2009 11:05:42 A.M. Eastern Standard Time,

jrbraddick writes:

 

 

 

 

I know, cauliflower isn't the first thing that comes to mind when you think

soup, but this adaptation of another soup recipe I use is great for using

that leftover cauliflower or fresh head you've purchased or grown recently,

but you're looking for something new. I love soups, and it's soup season,

so I hope you enjoy!

 

Cauliflower Soup

 

1-2 tbsp butter

1 white onion

2 leeks

4 carrots

2 cloves of garlic

1 full head of cauliflower

3 1/2-4 cups of veggie bouillion

freshly grated or ground nutmeg

1/2 - 3/4 cup of soy milk

1/2 cup of cream (it's hard not to use dairy here, but any vegan could

probably find a good substitute!)

salt and pepper to taste

parsely or chives to garnish

 

1. Chop onion, leek, carrots, garlic into medium to small pieces and

sautee w/ butter in pan over medium heat for about 5 minutes, stirring

occasionally, until soft.

 

2. Chop cauliflower into small pieces, add flowerets and flesh into the

pan. Add veggie bouillion, salt and pepper, and nutmeg. Bring to boil, then

reduce heat to low. Cover and cook gently for about 50 minutes or until

veggies are soft.

 

3. Let soup cool slightly, then transfer to a blender or food processor

and puree until smooth, working in batches if necessary. You can strain off

the liquid to reserve and add equal portions of solid and liquid to process

each batch. Return puree into un-used reserve liquid.

 

4. Return the soup to the pan and stir in milk and cream. Taste and adjust

seasoning, if necessary. Return soup to a slow simmer on low heat.

 

5. Ladle into warmed bowls and garnish. This is a great soup for any cool

Fall, Winter or early Spring day. Enjoy!

 

 

 

 

 

 

 

 

[Guest guest]

My polish grandmother made this once, Both my hubby and I were hooked......

1 very large head of cauliflower

1 large onion

1 lb Ho Fan (Vermicelli pasts)

2 quarts of non-chicken broth (I tried vegetable broth and it did not come out

as good).

 

Wash and peel the flowerets's and chop the stem of the cauliflower place in

crock-pot. Reserve some cauliflower floret's for later.

 

Cook onion in the olive oil or grape seed oil until clear (I actually just throw

the raw onion in the crock-pot diced and it cooks nicely).

Add the non-chicken broth.

 

Cook for at least 8 hours (I cook for ten). Once very tender, mix the soup

(either a blender or I use a hand blender) until it very thick and stew/soupy).

Place the cauliflower flowerets in a pot and bring to a rolling boil, once

boiling add pasta until done to desired texture. Drain but don't rinse the

pasta and cauliflower. Add to crock-pot and mix. Ladle into individual bowls.

Add with some freshly ground black pepper. My husband likes to sprinkle some

Romano cheese on top.