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Janet S.
Posts:
1,527
From:
Canada
Registered:
8/16/05
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(12 of 12)
Sep 16, 2007 10:34 AM
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Thanks for the alternatives that cut back on the cream, cheese and butter! Must say that I love all those ingredients, but most of the time a somewhat healthier version is a great choice - saving the really rich version for special occasions.
It was positively chilly this morning, so soup is going to be finding its way to the menu much more often as we lose those hot summer days. • Janet
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Jennifer F.
Posts:
3,992
From:
moreno valley,ca
Registered:
6/11/07
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(11 of 12)
Sep 15, 2007 9:35 PM
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Angela,this sounds so good!
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"Soup Is Good Food!'
Jennifer
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scott eggers
Posts:
1,036
From:
Chicago
Registered:
8/25/07
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(10 of 12)
Sep 15, 2007 1:24 PM
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> I had something like this recently, only cauliflower,
> onion and garlic were tossed in olive oil and then
> roasted in the oven first before being cooked in the
> chicken stock, and the cheese added was Parmesan.
> Somehow, I think that Cheddar Cheese would be better
> r with cauliflower.
I have roasted the cauliflower, onion and garlic in the oven it gives it a browner taste and sugars caramelize. Here is the one I first used.
Cauliflower Soup with Parmesan Crisps
Soup:
1 head cauliflower
2 tablespoons extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, minced
1 quart low-sodium chicken stock
1/2 cup finely grated Parmesan
Salt and freshly ground black pepper
Crisps:
1 cup shredded Parmesan
Chopped chives, for garnish
Preheat the oven to 350 degrees F.
Remove the leaves and thick core from the cauliflower, coarsely chop. Heat the olive oil in a large saucepan or soup pot over medium heat and add the onion and garlic. Cook until softened, but not browned, about 5 minutes. Add the cauliflower and stock and bring to a boil. Reduce the heat to a simmer,cover, and cook until the cauliflower is very soft and falling apart, about 15 minutes.
Remove from heat and, using a hand held immersion blender, puree the soup, or puree in small batches in a blender* and return it to the pot. Add the Parmesan and stir until smooth. Season, to taste, with salt and black pepper. Keep warm until ready to serve.
Parmesan crisps:
Line a baking sheet with aluminum foil. Spread the shredded cheese over the foil in 1 even thin layer. Bake about 10 minutes until golden brown and crisp.
Remove from oven and let cool 5 minutes. Break sheet of crisp cheese into large pieces and garnish each soup bowl with a couple shards and a pinch of fresh chives.
*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
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Edited by 2598976 at 09/16/2007 5:27 AM
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Angela P
Posts:
156
From:
Tennessee
Registered:
11/11/06
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(9 of 12)
Jan 10, 2007 8:44 AM
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I somehow missed your reply the other day CD, Im sorry! You could most certainly use nutmeg in it! I use real bacon in ours all the time and its YUUUUMY!
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~Angela P.
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Mo Liver4u
Posts:
515
From:
Campbell, CA
Registered:
10/5/06
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(8 of 12)
Jan 10, 2007 2:11 AM
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Reminds me of an old diet recipe I used to use back when I dieted. Leave off the cheese and cream and substitute butter flavor spray for the butter and you have a recipe for soup that you can eat as much as you want of on your diet...just be careful to keep the beano nearby if you go all out  Meryl  -- "The only time to eat diet food is while you're waiting for the steak to cook"-Julia Childs |
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Angela P
Posts:
156
From:
Tennessee
Registered:
11/11/06
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(7 of 12)
Jan 9, 2007 9:50 AM
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Hmm, Ive never tried Freezing this recipe. It never lasts long enough! lol. You could always try a small portion in the freezer. Let it freeze hard, thaw and microwave to see how it turns out. I know it lasts well in the fridge for a few days -- ~Angela P. |
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Hey Lisa
Posts:
2,198
From:
Oregon
Registered:
9/27/06
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(6 of 12)
Jan 8, 2007 3:25 PM
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This sounds absolutely delicious. We're in for some cold weather soon so I should get the ingredients to put one of these in the crockpot later this week.
I like making enough when I make soups that I can freeze some in individual portions to take to work. Do you think any of these would freeze ok or would the cheese make it not work well?
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CD
Posts:
2,999
Registered:
8/21/02
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(5 of 12)
Jan 8, 2007 12:42 PM
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Angela, this sounds yummy. The broth, cream & cheese, make my mouth water. (Maybe I can add a dash of nutmeg or crumbled cooked bacon?) Thank you.
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Edited by 455466 at 01/09/2007 7:35 AM
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Viv
Posts:
1,823
Registered:
12/11/04
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(4 of 12)
Jan 7, 2007 12:12 PM
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Cauliflower is a healthy choice for soup. I love soup of all kinds. Angela, I will have to give yours a try. Thanks!
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Edited by Viv at 01/07/2007 9:15 AM
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Janet S.
Posts:
1,527
From:
Canada
Registered:
8/16/05
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(3 of 12)
Jan 6, 2007 6:33 PM
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Angela and Carol, both versions sound delicious to me - cauliflower and cheese go so well together. Now the tough choice will be which to try first? Thanks for two great colder-weather alternatives.
• Janet
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Carol
Posts:
548
From:
Canada
Registered:
9/23/06
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(2 of 12)
Jan 5, 2007 9:22 PM
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I had something like this recently, only cauliflower, onion and garlic were tossed in olive oil and then roasted in the oven first before being cooked in the chicken stock, and the cheese added was Parmesan. Somehow, I think that Cheddar Cheese would be better with cauliflower.
I am glad I waited to make this soup - now I will use your recipe instead.
Thanks.
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Carol B.
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Angela P
Posts:
156
From:
Tennessee
Registered:
11/11/06
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(1 of 12)
Jan 5, 2007 7:41 PM
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The first time I read this recipe, my first reaction was "yuck, a soup made from Cauliflower". I was wanting potato soup so bad one night and decided to try this soup out instead since I dont eat potatoes. Its AMAZING. I was soo happy with it and it DOES remind me of Potato Soup.
1 medium onion, finely diced
2 stalks of celery, sliced thinly
3 Cups cook cauliflower florets(cook these very very done) (about 3/4 - 1 pound)
3 tablespoons butter
3 Cups chicken broth
1 pint Cream
1/2 cup grated cheddar cheese
1/4 teaspoon pepper
1/2 teaspoon salt or as desired (depending on how salty the chicken broth is)
In a 3-4 quart saucepan, saute onion and celery in the butter until tender (about 7 minutes). Add cauliflower and saute another 5 minutes. Add broth and 1 cup of cream. Simmer about 20 minutes until very tender.
Remove mixture and puree in a blender or food processor until very smooth. You will need to do it in a couple batches. Return to saucepan and bring to a simmer. Add remaining cream and stir until warmed through. Add Cheddar, pepper and salt and stir over low heat until smooth and creamy. Serves 4.
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~Angela P.
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