I wanted to try a new creamy soup for Thanksgiving. I found the basic soup ingredients online then changed it to our tastes. Everyone RAVED about this soup, including me. I'm not a huge cauliflower fan but this is one delicious and easy soup to make.
Cream of Cauliflower Soup
This was a total experiment at Thanksgiving. I was looking for something simple and fast that didn't make huge volumes of soup. I know I found this recipe online someplace due to the reference to kilograms in the ingredients but I forgot to copy the website. The original recipe was pretty tasteless until we made some changes at the blender stage, then it was absolutely fantastic.
Another thing you could do is add a half cup of shredded cheddar cheese to mixture when you get to the blender stage.
Ingredients
1 Tbs olive oil
1 large brown onion, finely chopped
1/4 tsp cumin (optional)
1/2 tsp nutmeg
1 large head (1.5kg) white cauliflower, trimmed, cut into small florets
4 cups chicken stock
1/2 cup cream
2 tsp salt
1 tsp ground pepper
chopped chives or green onions, plus oyster crackers, to serve
Directions
1. Heat oil in a large saucepan over medium heat. Add onion. Reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 10 minutes or until onion is soft. Stir in cumin and nutmeg. Cook, stirring, for 1 minute.
2. Add cauliflower and stock to pan. Cover and bring to the boil. Reduce heat to low. Cook, partially covered, for 20 minutes or until cauliflower is very tender and it has reduced a little.
3. Add the contents of the pan to the Wild Side jar of the Blendtec blender (or any blender or food processer). Add the cream, salt, and pepper. Blend on setting 1 (Blendtec) or process until smooth.
4. Ladle soup into bowls or large cups. Top with oyster crackers then add the chives or green onions. Serve.
Servings: 4
Calories 240 per serving
Cream of Cauliflower Soup
This was a total experiment at Thanksgiving. I was looking for something simple and fast that didn't make huge volumes of soup. I know I found this recipe online someplace due to the reference to kilograms in the ingredients but I forgot to copy the website. The original recipe was pretty tasteless until we made some changes at the blender stage, then it was absolutely fantastic.
Another thing you could do is add a half cup of shredded cheddar cheese to mixture when you get to the blender stage.
Ingredients
1 Tbs olive oil
1 large brown onion, finely chopped
1/4 tsp cumin (optional)
1/2 tsp nutmeg
1 large head (1.5kg) white cauliflower, trimmed, cut into small florets
4 cups chicken stock
1/2 cup cream
2 tsp salt
1 tsp ground pepper
chopped chives or green onions, plus oyster crackers, to serve
Directions
1. Heat oil in a large saucepan over medium heat. Add onion. Reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 10 minutes or until onion is soft. Stir in cumin and nutmeg. Cook, stirring, for 1 minute.
2. Add cauliflower and stock to pan. Cover and bring to the boil. Reduce heat to low. Cook, partially covered, for 20 minutes or until cauliflower is very tender and it has reduced a little.
3. Add the contents of the pan to the Wild Side jar of the Blendtec blender (or any blender or food processer). Add the cream, salt, and pepper. Blend on setting 1 (Blendtec) or process until smooth.
4. Ladle soup into bowls or large cups. Top with oyster crackers then add the chives or green onions. Serve.
Servings: 4
Calories 240 per serving
