best way to make cauliflower soup?

Question

before any body says with cauliflower i know

Answer 1

Mmmm I love making soup!
Fry off some diced onion, bit of seasoning, chuck in the cauli, give it all a stir for 5 mins, then add and a dash of milk and some vegetable stock (stock cubes are just fine).
Simmer for 25 mins, then mash (rustic) or blend (smooth)
What time do you want me round?

Answer 2

Serves: 6
Ingredients
1 tbsp olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 fresh bay leaf
1 large potato, peeled and diced
1 large cauliflower, cut into florets
3 tbsp half fat crème fraîche
250g Cropwell Bishop Organic Stilton Best Blue

To serve:
1 ciabatta loaf
1 large red chilli
1 tbsp extra virgin olive oil


Method
In a large saucepan, heat the oil and gently cook the onion and garlic for 3-4 minutes until softened. Add the bay leaf and 1½ litres of cold water, then the potato and cauliflower. Bring to the boil then simmer gently for 15-20 minutes until the vegetables are just tender.
Remove the bay leaf then purée the soup using a hand blender or a liquidiser until smooth. Pour back into the pan, add the crème fraîche and crumble in the Stilton. Heat through gently to melt the cheese then season generously with freshly ground black pepper.
For the toasts, cut the ciabatta into thin slices and grill until golden and crusty. Halve the chilli and rub the bread all over with the flesh from the inside of it. Drizzle with a little oil and serve with the soup, also drizzled with a little oil.

Answer 3

Roasted Cauliflower Soup

Ingredients-
1 head cauliflower, cut into small florets
2 tablespoons roasted garlic-flavored extra-virgin olive oil
1/4 teaspoon ground nutmeg
2 teaspoons garlic powder
1 tablespoon salt
1/2 teaspoon ground black pepper

1 tablespoon butter
1 onion, finely chopped
3 tablespoons all-purpose flour
1 (14 ounce) can chicken broth
1 cup milk
1 tablespoon dry sherry

Preparation-
Preheat oven to 450 degrees F (230 degrees C).
Place the cauliflower in a small roasting pan. Drizzle with oil and season with nutmeg, garlic powder, salt, and pepper; toss to coat.
Roast the cauliflower in the preheated oven stirring every 10 minutes until golden brown and tender, 30 to 40 minutes. Remove from the oven and set aside.
Melt the butter in a large saucepan over medium heat. Add the chopped onion and cook and stir until lightly golden brown, about 10 minutes.
Sprinkle the flour over the onions and stir to coat. Slowly pour the chicken broth and milk into the pan. Mix with a wire whisk until all of the flour is dissolved. Bring to a boil while stirring continuously until it thickens, then reduce heat to low. Stir in the sherry and the roasted cauliflower. Serve as is, or blend half and recombine with the rest of the soup for a thicker consistency.

Answer 4

Wash it, trim it, chunk it in large pieces( as it has to cook a bit & don't want it to turn to mush), put in a pot add cold water about 1/4 the way up from the bottom, add some salt to water, always add a 1/2 spoon of sugar to your vegetables (all beans, potatoes etc. more for a bigger pot) my grandma always did that, maybe a chicken bouillon cube if you have it. Bring to boil, lower heat, simmer about 5 min. Don't cook all the way. Now you add heavy cream(or canned milk or half & half) or just milk, but it won't taste as good....put enough to almost cover the cauliflower. Put some butter & pepper in there, check your salt for taste, simmer till liquid is reduced & caul. is tender. You can add cheese(cheddar or Velveeta what ever you have.) You can smash the cauliflower or leave it in chunks. Some people wold take a spoon of corn starch and a bit of cold water and stir in a little bowl, then pour into the soup to thicken but you can smash a little caul. & it will thicken it too. That is basic but you can add whatever you like, just practice. Use the same concept for potato soup, squash soup, cabbage soup, broccoli, or other veggies..

Answer 5

Cauliflower Soup
Broccoli, Cauliflower, Cheese Soup
Ingredients
4 Cups chicken broth.
1 Cup water.
1 Cup half-and-half.
4 Slices kraft cheddar singles.
1/2 Cup all-purpose flour.
1/2 Teaspoon dried minced onion.
1/4 Teaspoon ground black pepper.
2 Cups broccoli florets (bite-size).
2 Cups cauliflower florets (bite-size).
1/2 Cup shredded cheddar cheese or velveeta.
2 Teaspoons minced fresh parsley.

Method
1. Combine chicken broth, water, half-and-half, cheese, flour, onion and pepper in a large saucepan. Whisk to combine and to break up any lumps of flour, then turn heat to medium/high. Bring soup to a boil, then reduce heat to low.

2. Add broccoli and cauliflower to soup and simmer for 15-20 minutes or until broccoli is tender but not soft.

3. For each serving spoon one cup cauliflower soup into a bowl and garnish with a tablespoon of shredded cheese and a pinch of parsley. Makes 6 servings.

Answer 6

With cauliflower soup, it MUST have white wine.

CAULIFLOWER SOUP WITH WHITE WINE

25g butter
15ml olive oil
1 small onion, finely chopped
1 garlic clove, crushed
750g cauliflower, chopped
2 leeks, washed and chopped
200ml dry white wine
400ml chicken stock
100ml thick cream
200g ricotta, crumbled
Salt to taste


1. Melt the butter and olive oil and sauté the onion and garlic for 2 minutes
2. Add the cauliflower and leeks and cook until soft
3. Add the wine and cook for a further 2 minutes
4. Add the chicken stock and continue cooking covered at a low heat until the cauliflower is cooked (about 20 minutes)
5. Blend the mixture until smooth and add salt to taste
6. Whisk in cream and pour into heated soup bowls.
7. Serve with crumbled ricotta and freshly ground black pepper

Answer 7

Clean and trim cauliflower.
Place in pot with BROTH,[never use water (tasteless)], broth should just cover the cauliflower.
Cook using med high heat until cauliflower is done.
Add your seasonings, such as salt and pepper.
Slowly pour cooked cauliflower along with broth into food processor and blend until smooth as you can make it.
DRAIN very well to remove any bits and pieces that might be left (if you don't want a smooth soup then don't worry about it). You may use any method you have available to you to blend (mash) the cauliflower.
Return to pan.
All 4 to 6 tablespoons butter.
Slowly add 1 to 2 cups heavy cream. (milk can be used, but it will not be as thick as the cream and will also lack the extra smoothness)
Season again to taste.
Serve.
Enjoy.

Answer 8

This is the recipe I use

1 medium head cauliflower, broken into florets
1 medium carrot, shredded
1/4 cup chopped celery
2-1/2 cups water
2 teaspoons chicken or vegetable bouillon granules
3 tablespoons butter
3 tablespoons all-purpose flour
3/4 teaspoon salt
1/8 teaspoon pepper
2 cups milk
1 cup (4 ounces) shredded cheddar cheese
1/2 to 1 teaspoon hot pepper sauce, optional

In a large bowl, combine the cauliflower, carrot, celery, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender (do not drain).
In another saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in the cheese until melted. Add hot pepper sauce if desired. Stir into the cauliflower mixture.

Answer 9

Try the following

Roasted Cauliflower Soup
2 heads cauliflower, separated into florets
3 cloves garlic, chopped
2 shallots, chopped
15 ml olive oil
710 ml chicken broth
235 ml water
1 bay leaf
1 g dried thyme
475 ml heavy cream
salt and pepper to taste

Preheat the oven to 425 degrees F (220 degrees C). In a large bowl, toss cauliflower pieces with olive oil, garlic and shallots. Spread out in a roasting pan or baking sheet with sides.
Roast in the preheated oven until toasted and tender, about 30 minutes.
When the cauliflower is done, transfer to a soup pot and pour in the chicken broth and water. Season with thyme and the bay leaf and bring to a boil. Cook over medium heat for 30 minutes. Remove and discard the bay leaf.
Puree the soup in the pot using an immersion blender, or transfer to a blender and puree in batches, then return to the pot. Stir in the cream and season with salt and pepper. Heat through before serving but do not boil.

or Cauliflower Soup
2 stalks celery, chopped
1 onion, chopped
80 g shredded carrots
30 ml olive oil
1 head cauliflower, coarsely chopped
1420 ml chicken broth
ground black pepper to taste

In a large saucepan over medium heat, saute the celery, onion and carrot in olive oil for 5 minutes, or until onion is translucent. Remove from heat and set aside.
Steam cauliflower in a colander over boiling water or in a steamer until tender. Mash.
Add the mashed cauliflower to the vegetable mixture, return to stovetop over medium heat and add the chicken broth. Pepper to taste and simmer for 15 minutes or until soup is heated thoroughly

Answer 10

my oldest daughter makes a Cauliflower-Broccoli Cheese soup using a recipe much like Toymama's recipe for cauliflower soup

yum

Answer 11

The basis of a soup is a good stock....it can be vegetable with leeks, carrots, potatoes, celery, onions....use this to make the basis of a shock....or some chicken to create a chicken stock......drain off the stock, add cauliflower and cook until tender then liquidise and season and enjoy.