Cook cauliflower in small amount of salted water until tender. Saute onions in margarine.
Stir in flour.
Cook 1 minute stirring constantly.
Blend in milk, salt, pepper and cauliflower. Cook and stir until thickened.
Garnish with paprika and chopped parsley.
For satin-smooth soup, use blender.
Makes 8 (3/4 cup) servings.
Broccoli or asparagus may be substituted for cauliflower.
mushrooms and soup. (Note about the soup: The recipe software interpreted \"creamy mushroom soup\" as
Cauliflower soup.
Cut cauliflower into small flowerettes. Melt butter
aper.
To make the soup, heat butter and oil in
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 2 1/2 tbsp butter in a large saute pan. Sweat onion and 1 clove minced garlic until soft. Add potatoes, cauliflower, stock and 1 cup water. Bring to a boil, reduce heat and simmer, uncovered, for 20 mins, until vegetables are soft. Add heavy cream and puree. Season. Heat until warmed through.
Meanwhile, heat remaining butter in a frying pan. Saute mushrooms, stirring, for about 5 mins, until browned. Add remaining garlic and cook until fragrant.
Serve soup sprinkled with mushrooms and cheese.
ff outer leaves of cauliflower and trim stem. Using paring
In a heavy soup kettle, melt butter.
Add oil.
Add onion, scallions and garlic.
Add celery and cauliflower.
Add seasonings.
Mix well.
Cook, uncovered, over medium heat for several minutes, stirring frequently.
Add water and miso.
Bring to a boil.
Simmer, covered, over medium heat for 15 minutes or until cauliflower is tender.
Remove cover and cool slightly. Puree in small increments in a blender until smooth and creamy. Reheat, adding fresh ground nutmeg.
In heavy soup kettle, melt butter.
Add oil.
Add onion, scallions and garlic.
Add celery and cauliflower.
Add seasonings.
Mix well and cook, uncovered, over medium heat for several minutes, stirring frequently.
Add water and miso.
Bring to a boil.
Simmer, covered, over medium heat for 15 minutes or until cauliflower is tender.
Remove cover and cool slightly. Puree in small increments in blender until smooth and creamy. Reheat, adding fresh ground nutmeg, if desired.
Serves 4.
carrot, cauliflower, onion and garlic cloves together in a medium soup pot
large Dutch oven or soup pot and warm over low
In heavy soup kettle, melt butter.
Add oil.
Add onion, scallions and garlic.
Add celery and cauliflower.
Add seasonings.
Mix well and cook, uncovered, over medium heat for several minutes, stirring frequently.
Add water and miso.
Bring to a boil.
Simmer, covered, over medium heat for 15 minutes or until cauliflower is tender.
Remove cover and slightly cool.
alt and cook for 3 more minutes.
Add cauliflower and pour
o pan with potato cubes, cauliflower and banana pepper.
Bring
minutes).
Add in cauliflower, broth, parsley, salt, pepper, basil
alad spinner.
Combine leek, cauliflower, potato and stock in a
For the cashews: Heat the oven
In a large saucepan, saute onion in butter.
Add flour and cook slowly for 2-3 minutes, stirring constantly.
Add the chicken stock and bring to a boil.
Add the cauliflower, potato, nutmeg, paprika, salt and pepper.
Reduce heat to a simmer, cover and cook until vegetables are tender.
Remove from heat and blend until smooth.
Add the cream. Heat through and serve.
br>Add the broth and cauliflower, bring to boil. Cover and
Cook cauliflower, covered in small amount of salted water for 10 to 15 minutes or until tender.
Drain and coarsely chop.