Cauliflower soup.
Cut cauliflower into small flowerettes. Melt
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
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.
stirring, until softened. Add potato, cauliflower, stock and 3 cups water
or 10 minutes.
Add cauliflower, potatoes and stock. Stir. Season
Saute onion in butter until tender.
Break cauliflower into florets.
Combine onion, cauliflower, chicken broth and bouillon.
Simmer about 10-15 minutes.
Return puree to pan and add milk, cheese and curry powder.
Combine cornstarch and water.
Stir into hot soup and heat slowly until slightly thick.
Serve with seasoned croutons.