cream of cauliflower soup and brocolli and stilton soup?

Question

Anyone got good recipes for these 2 soups?I like them nice and creamy.

Answer 1

Cream of Cauliflower Soup

INGREDIENTS:
1 large cauliflower
3 tablespoons butter
1 medium onion, finely chopped
3 tablespoons flour
3 cups milk
1 cup sour cream or plain yogurt
3 vegetable bouillon cubes, crushed
chopped parsley for garnish
Parmesan cheese

DIRECTIONS:
Trim cauliflower; cover with water and steam until very tender. While cauliflower is steaming, sauté onion in the butter until softened. Add flour to butter and onion and cook for a few minutes, stirring to blend flour into butter.

Slowly add 3 cups of milk, the sour cream or yogurt, and stir or whisk until thickened. Drain cauliflower and blend in a food processor until smooth. If desired, process the milk mixture for a smoother texture. Add pureed cauliflower to thickened milk mixture and stir well. Heat through. Garnish with a little chopped parsley and serve with Parmesan cheese.



Creamy Broccoli and Stilton Soup

INGREDIENTS:
1 onion, diced
1 tablespoon olive oil
2 heads broccoli, chopped
2 potatoes, peeled and cubed
2 cups chicken broth
1 cup pouring cream
4 ounces stilton cheese

DIRECTIONS:
In a large saucepan over medium heat, cook onions in olive oil until translucent. Stir in broccoli and potatoes and cook until vegetables begin to release their moisture. Pour in chicken broth, bring to a boil, then reduce heat and simmer until vegetables are tender, about 20 minutes. Remove from heat and let cool slightly. Stir in cream and cheese until melted.
Puree soup in a blender or food processor or with an immersion blender.

Answer 2

Cream of Brocolli and Stilton Soup


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As a few people were wanting it, I came up with this recipe. If you little slightly crunchy bits of brocolli, then steam the brocolli, otherwise just throw it in with all the other ingredients

Ingredients
For four large helpings

One large head of brocolli
one large/three medium potatoes
three sticks of celery
1 litre of water or light stock
sunflower/olive oil for frying
salt/pepper
150ml (quarter of a pint) cream
150g (5oz) blue stilton
Method
If you are steaming the brocolli, start that going first. Chop off the last part of the stalk, as much as you can without the head falling apaprt. Steam the whole head upside over boiling water. When it's cooked soft, don't throw away the water; add it to the soup

Slice the celery and brocolli stalk thinly and fry until soft.

Meanwhile, peel the potatoes and chop into small cubes.

When the celery is soft, add the potatoes. Turn up the heat sightly, and cook the potatoes fairly quickly, stirring from time to time as they will be very keen on sticking to the pan. If you aren't steaming the brocolli, chop it and add it at this point.

Once the potatoes are beginning to soften, add the water, bring to the boil, and then allow the soup to simmer until the potatoes mash easily when you squash them with a fork.

Now liquidise the soup with a blender or liquidiser or through a seive. Return to the pan

Just before serving, add the cream. Heat it gently until starts to simmer, then add the stilton in crumbs (if you try to chop it finely you'll find it just crumbles). Stir until the stilton has melted through.

Reheating
If you are intending to keep and reheat the soup, add the cream and bring to simmer point, then allow to cool before refridgerating. Then reheat the amount of soup you require until it begins to bubble, then add the appropriate amount of stilton. Reheating the soup once it's had the stilton added is a bit risky.

Answer 3

Cream of Cauliflower Soup

Ingredients

(6 servings)

2 1/2 c Cold Water
1 cn (10 1/2 Oz.) Reduced
Sodium Chicken Broth
6 c Caluiflower Flowerets
1/3 c Instant Nonfat Dry Milk
1 tb Flour
1/8 ts Ground Nutmeg
1/4 ts White Pepper
Minced Fresh Parsley
Lemon Wedges


Instructions

Combine Water & Broth in A Large Saucepan; Bring To A Boil. Addcauliflower; Return To A Boil. Reduce Heat & Cook 10 Min. OR Until Tender. Remove Cauliflower From Broth, Reserving Broth. With Knife Blade in Processor, Add Cauliflower. Pulse 8 To 10 Times OR Until Cauliflower Is Finely Chopped, But Not Pureed. Combine Milk Powder, Flour, Nutmeg, & Pepper; Add To Reserved Broth, Stirring Well With A Wire Whisk. Add Chopped Cauliflower & Bring To A Boil; Reduce Heat & Simmer 15 Min. OR Until Slightly Thickened. Ladle Soup Into 6 Indiividul Bowls; Garnish With Minced Parsley If Desired. Serve With Lemon


Broccoli and Stilton Soup
INGREDIENTS
Serves 4


2lb (1 kg) FRESH broccoli
1/2 cup (1 glass) dry white wine
3oz (75g) Stilton cheese
sea salt & black pepper
2oz (50g) flaked, toasted almonds
heavy (double) cream to finish


TIP
This broccoli soup recipe calls for the brightest, freshest, greenest broccoli that you can find. PLEASE, don't use frozen broccoli!


METHOD


Cut the broccoli into florets discarding only the base of the main stem.

Bring 2pts (1 litre) of salted water and the white wine to the boil, pop the florets in and bring back to the boil. Simmer for about 4 minutes or until just tender. Drain reserving the liquid.....this makes your pure and natural stock.

Put half of the hot broccoli into a blender and add enough of the cooking liquid to just cover it. Whiz on high speed till creamy and velvety in texture. Pour into a saucepan, and then repeat the process for the other half of the broccoli.

Add the crumbled Stilton cheese to the broccoli soup. Gently bring it back to simmer, stirring occasional to blend in the cheese.

Add a little more of the cooking liquid if the soup is too thick.

Finally, taste and adjust the seasoning with sea salt and freshly milled black pepper.

To serve, pour into warmed soup bowls, swirl in a little of the heavy (double) cream, and sprinkle over a few of the toasted almonds.

Answer 4

Quick Cream of Cauliflower Soup

This soup is made extra easy with frozen cauliflower and cream of potato soup.
INGREDIENTS:
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
PREPARATION:
Directions for cream of cauliflower soup
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.
Quick cream of cauliflower soup serves 4 to 6.



Stilton and Broccoli Soup


1 lb broccoli
1/2 lb Stilton cheese, grated
1 medium onion, finely chopped
2 cloves garlic, finely chopped
1 1/2 pints vegetable stock
1/4 pint single cream
plenty fresh ground black pepper
2 tablespoons olive oil


Fry the onions and garlic gently in the olive oil until transparent.
add the brocolli and fry for 2 minutes longer.
add the vegetable stock and simmer until the brocolli is cooked.
add the stilton.
put in the blender and blend, leaving some texture.
return to the pan and add the cream and pepper.
serve.

Answer 5

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Answer 6

try BBC recipes _ Rhodes, AWT, Oliver, etc