Cauliflower soup.
Cut cauliflower into small flowerettes. Melt
Using a deep saucepan, heat 2 tablespoons of olive oil, add chopped onion cook until soft,but not brown about 5mins.
Add chopped garlic cloves.
Place the cauliflower and chopped potato into the saucepan, followed by chicken stock and milk and bring to the boil.
Cover the soup and simmer for 15-20 minutes, or until the cauliflower is soft.
Puree the mixture, add the nutmeg,.
Season to taste with salt & pepper and add a sprinkling of chopped parsley and grated cheese. Serve it warm with crusty bread.
Bring chicken broth, cauliflower, potatoes, onion, carrots, salt, and pepper to a boil in a stockpot; reduce heat, cover pot with a lid, and simmer until vegetables are tender, 20 to 25 minutes. Remove pot from heat.
Mash vegetables using a potato masher or puree in a blender. Return pot to low heat and stir in milk. Cook soup until heated through, 3 to 5 more minutes.
until softened.
Add the cauliflower and coriander and season with
aucepan bring chicken broth, onion, cauliflower, curry powder, salt and pepper
In a large pot over medium heat, melt butter. Cook garlic in butter 30 seconds, then stir in nutmeg, pepper and salt and cook 30 seconds more. Pour in the water and introduce the cauliflower. Bring to a boil, then reduce heat, cover and simmer 20 minutes, until cauliflower is tender.
In a small saucepan over medium heat, cook carrot with water to cover until just tender. Drain and reserve.
Puree cauliflower soup in a blender or food processor or with an immersion blender. Stir in reserved carrots, green onion and parsley. Serve.
ariations: 1. When making the cauliflower soup, I usually add about 1
boil.
Place potatoes, cauliflower and soaked peas in slow
o 425\u00b0.
Coat cauliflower and garlic in olive oil
aste.
Add the nutmeg, cauliflower and stock. Cover and bring
tablespoons oil in a soup pot and toast the millet
In a medium saucepan, cook cauliflower in boiling water for 5
igh heat. Cook onion and cauliflower until softened and translucent. Add
aper.
To make the soup, heat butter and oil in
large saucepan. Add the cauliflower and cook for 12-15
about 10 minutes.
Add cauliflower pieces; stir to coat.
large Dutch oven or soup pot and warm over low
nd garlic until soft. Add cauliflower and saute briefly. Add 4
Heat the oil in a large saucepan. Saute the onions for 2-3 mins. Add the cauliflower and pour in the stock. Simmer for about 20 mins then puree the soup. Pour in the cream, bring to a boil, add the nutmeg and season to taste. Serve the soup in 4 bowls, sprinkled with red caviar and garnished with chervil.
Heat oil in a large saucepan on medium heat. Cook onion until soft and golden. Add stock; bring to a simmer. Add broccoli and cauliflower; simmer for 1 hour, or until tender. Cool for 10 mins.
Using an immersion blender, puree soup until smooth. Add cheese and cream and season to taste. Reheat the soup slightly to melt the cheese.