Cauliflower soup, anyone?

Question

Does anyone have a recipe for cauliflower and apple soup?

Answer 1

califlower and Apple Soup Recipe ***

1 small califlower (about 1 pound)
3 tart green apples
1 medium onion
1/4 teaspoon rosemary
1/4 teaspoon marjoram
3 (10 1/2 ounce) cans chicken broth, double strength
2 cans water
2 slices white bread
salt and pepper
1/4 cup heavy cream
1 tablespoon parsley, freshly chopped

1 hour 30 minutes 30 mins prep

Cut califlower florets off stems.
Peel, core and coarsly chop the apples.
Peel the onion and coarsly chop.
Combine all these ingredients with the rosemary, marjoram, chicken broth, water, bread, salt and pepper in a heavy saucepan.
Bring to a boil and simmer for 45 minutes.
Puree the soup in a blender until smooth.
(do in several batches, not filling the blender more than a quarter full each time).
Return the soup to the saucepan and bring to a boil, then reduce the heat.
Just before serving, add the heavy cream.
Serve hot with a sprinkle of fresh chopped parsley on top.

Answer 2

CURRIED CREAM OF CAULIFLOWER & APPLE SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 c Chicken stock
1 1/2 tb Unsalted butter
1 c Onions, chopped
2 tb Curry powder
1/2 ts Saffron threads
-OR
2 pn Saffron powder
1 c Golden Delicious apple,
-peeled, split, cored and
-sliced
4 c Cauliflower (about 1 medium
-head), greens and stem
-discarded, head broken up
-into small florets

The following recipe is from "Cooking with Daniel
Boulud," by noted New York chef Daniel Boulud (Random
House, 1993, $40), who notes in the introduction that
"this soup can be made into a more complete meal by
adding slices of cooked lobster or shrimp."

Warm the chicken stock over medium heat. Melt the
butter in a cast-iron pot over medium-low heat. Add
the onions, curry powder and saffron and sweat for 2
minutes, stirring often. Add the sliced apple and
sweat for another 5 minutes, stirring often. Add the
cauliflower and warm chicken stock and bring to a
boil. Boil until the cauliflower is tender when
pierced with a knife, approximately 20 minutes. Add
the cream and cook for 3 more minutes. Salt and pepper
to taste.

Transfer the soup in batches to a blender or food
processor and puree at high speed until very smooth.
Keep warm until ready to serve or refrigerate when
cool and reheat just before serving.

Answer 3

There's a good one in the Williams-Sonoma soup cookbook, but I'm too tired to re-type it for you. Maybe you can find it online, or buy the book. Also try epicurious.com, or Southern Living.

Answer 4

Cauliflower Soup
• 1 head of cauliflower, cored and chopped into florets • 1 medium potato, peeled and diced • 4 cups vegetable broth or chicken broth • 1/2 tsp. herbs de provence (or a pinch of each rosemary, parsley, oregano and thyme)
Place all ingredients in a large soup pot. Bring to a boil over high heat. Reduce heat to low, cover and simmer for 20 minutes. Pour in batches into a blender, being careful not to overfill the blender. Puree until smooth. You can also use a hand blender to puree the soup right in the pot. Serve.
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Cauliflower Soup (Canadian Style)
• 2 Onions, chopped • 1 Clove garlic, quartered • 1 Stalk celery, chopped • 1 Bay leaf • 1/4 tsp (1 mL) Nutmeg • 1 Can (10 oz/ 284 mL) sodium-reduced chicken stock • 1 Head cauliflower, chopped • 1 cup (250 mL) Milk • 1/2 tsp (2 mL) Each salt and pepper • 2 tbsp (25 mL) Chopped fresh chives
In large saucepan, combine onions, garlic, celery, bay leaf, nutmeg, chicken stock and 3 cups (750 mL) water; bring to boil. Reduce heat to medium; cover and simmer for 15 minutes. Add cauliflower; cover and cook for 15 minutes or until cauliflower is tender. Remove and discard bay leaf.
Purée in food processor or blender in batches. Whisk in milk, salt and pepper until smooth. Return to saucepan; heat through. Sprinkle with chopped chives.
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Cauliflower Soup (Norway Style)
• 5 1/2 c Cauliflower florets • 2 c Water • 1 t Salt • 2 tb Margarine • 1/2 c Diced onion • 2 ts All-purpose flour • 1 Pkt instant chicken broth-and seasoning mix • 1 c Skim milk • 1 d White pepper • Ground nutmeg (Optional)
In a 4-quart saucepan, combine cauliflower, water and salt; bring to a boil. Reduce heat and let simmer until cauliflower is tender; let cool slightly. Transfer 2 cups cauliflower (including cooking liquid) to blender container and process until smooth. Repeat procedure, 2 cups at a time, until all cauliflower and cooking liquid have been processed. Set aside.
In same saucepan heat margarine over medium-high heat until bubbly and hot; add onion and saute until translucent. Sprinkle with flour and broth mix and stir quickly to combine; cook, stirring, for 1 minute. Gradually add milk and cook, stirring constantly, until flour mixture is completely dissolved and liquid thickens; stir in pureed cauliflower. Reduce heat and let simmer, stirring accasionally, until heated through; stir in pepper. Serve, if desired, sprinkle each portion with dash nutmeg.
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Quick Cream of Cauliflower Soup (Southern Style)
• 1 package (10 ounces) frozen cauliflower, about 2 cups cut up • 1 can (10 1/2 ounces) condensed cream of potato soup • 2 cups milk • 1 teaspoon dry mustard • 3 tablespoons melted butter • 2 tablespoons chopped green onion tops • salt and pepper to taste
Cook cauliflower in boiling salted water according to package directions; drain. Combine cauliflower and potato soup, milk, dry mustard, and butter. Blend cream of cauliflower soup until smooth; pour into medium saucepan. Stir in chopped green onion and salt and pepper to taste. Heat cream of cauliflower soup through.

Answer 5

nope

Answer 6

www.allrecipes.com