Many years ago I had some cauliflower and cheese soup, it was WONDERFUL !!!
Does anyone have a great recipe for this soup, or can you suggest which cheese would be the best to use.
Drooling in anticipation!!!!Recipe for soup?
umm..any good n common used cheeze..i ges the soup ure takin bout wud be this..i read it on a website..
ingredient-a small bowl of cauliflower,cheese-half that of the cauliflower portion,salt,pepper,corn,red chilli powder.
serves-1 as a meal or 2 as a starter
steps-1.boil the cauliflower
2.dont throw away the stock.
3.grate the cauliflower and cheeze and keep together in a bowl.
4,toss the cheeze n caul. into the stock and add red chilli powder,corn, salt and pepper.cook for 20-30 minutes.
5.add vinegar and soya sauce as per ure liking.
4 more info log on2 www.nigellafeasts.comRecipe for soup?
Delia Smith's recipe is good- hope you don't mind me just supplying the link -as a lot to type out.
http://www.deliaonline.com/recipes/cauli鈥?/a>
Cauliflower and Cheese Soup
1 med. head of cauliflower, separated into flowerettes
1 med. onion, chopped
1 carrot, chopped
1 rib celery, chopped, or about 1/4 to 1/2 cup
4 cups chicken stock
1/2 tsp. Worcestershire sauce
1 cup Cheddar cheese, grated
salt and pepper
2 cups half-and-half or light cream
chopped chives
PREPARATION:
Combine cauliflower, onion, carrot, celery, and chicken stock in slow cooker. Cover and cook on low for 6 to 8 hours. Puree in blender to desired consistency. Return to slow. Blend in cream, Worcestershire, and cheese.
http://www.rampantscotland.com/recipes/b鈥?/a> http://www.peter-thomson.co.uk/foodc/cau鈥?/a>
simple...califlour, one sauteed onion, cheese of your choice and some light chicken stock.....season well and blend together
Ha. Drooling.
Just use a good strong farm house mature cheddar.
INGREDIENTS
3/4 cup water
1 cup cauliflower, chopped
1 cup cubed potatoes
1/2 cup finely chopped celery
1/2 cup diced carrots
1/4 cup chopped onion
1/4 cup butter
1/4 cup all-purpose flour
3 cups milk
salt and pepper to taste
4 ounces shredded Cheddar cheese
DIRECTIONS
In a large saucepan, combine water, cauliflower, potatoes, celery, carrots, and onion. Boil for 5 to 10 minutes, or until tender. Set aside.
Melt butter in separate saucepan over medium heat. Stir in flour, and cook for 2 minutes. Remove from heat, and gradually stir in milk. Return to heat, and cook until thickened. Stir in vegetables with cooking liquid, and season with salt and pepper. Stir in cheese until melted, and remove from heat.
njoy :-)
INGREDIENTS:
1 med. head of cauliflower, separated into flowerettes
1 med. onion, chopped
1 carrot, chopped
1 rib celery, chopped, or about 1/4 to 1/2 cup
4 cups chicken stock
1/2 tsp. Worcestershire sauce
1 cup Cheddar cheese, grated
**another one**
Vermont Cheddar Vegetable Soup Recipe courtesy Gourmet Magazine
Show: Cooking Live
Episode: New England Winter Fare
1/2 cup finely chopped onion
1/3 cup finely chopped carrot
1/3 cup finely chopped celery
1/2 teaspoon caraway seeds
Salt and pepper
11/2 tablespoons unsalted butter
3 tablespoons all-purpose flour
1/3 cup dry white wine
11/2 cups chicken broth plus additional to thin the soup if desired
3/4 teaspoon Worcestershire sauce
11/2 cups chopped cauliflower
1/4 pound extra-sharp Vermont cheddar cheese, grated coarse (1 1/4 cups)
Dash of Tabasco, or to taste
In a saucepan cook the onion, the carrot, the celery, the caraway seeds, and salt and pepper to taste in the butter over moderately low heat, stirring, until the vegetables are softened, stir in the flour, and cook the mixture, stirring, for 3 minutes. Stir in the wine, 11/2 cups of broth, the Worcestershire sauce, the cauliflower and simmer until tender. Remove the pan from the heat and stir in the cheddar, a little at a time, stirring until it is melted. Stir in the hot pepper sauce, the additional broth, if desired, and salt and pepper to taste and heat the soup over low heat, but do not let it boil.
salt and pepper
2 cups half-and-half or light cream
chopped chives
PREPARATION:
Combine cauliflower, onion, carrot, celery, and chicken stock in slow cooker. Cover and cook on low for 6 to 8 hours. Puree in blender to desired consistency. Return to slow. Blend in cream, Worcestershire, and cheese.
Add salt and pepper to taste. Stir to mix well. Turn control to high and heat through; garnish servings with chopped chives, if desired.
Serves 4 to 6.
Cauliflower and Bacon Soup With Mustard Cheese Toasties:
30 min 15 min prep
4 servings
Soup
2 tablespoons vegetable oil
1 large onion, chopped
8 slices streaky bacon
2 potatoes, chopped
1 small cauliflower, cut into florets, leaves sliced
600 ml vegetable stock (1 pint)
300 ml milk (1/2 pint)
Toasties
8 slices French bread
4 teaspoons prepared mustard
100 g gruyere or cheddar cheese, grated
1. START THE SOUP:.
2. Heat oil in a large pan, add onion and fry for 5 minutes until softened. Chop two bacon rashers, add to the pan and fry for a further 2 minutes.
3. FINISH THE SOUP:.
4. Stir in the potatoes and cauliflower and mix well. Add the stock and bring to the boil. Cover and simmer for 15 minutes until the vegetables are tender. Preheat the grill to medium. Pur茅e the soup in a blender or soup processor, then return to the pan and stir in the milk. Reheat gently. Check the consistency and add more water, stock or milk if desired. Reheat gently, taste and add salt and pepper.
5. TOASTIES:.
6. Meanwhile, grill the remaining bacon until crisp, then drain on kitchen paper and cut into pieces. Toast the bread on one side; spread mustard over the untoasted sides and sprinkle with the grated cheese. Grill until the cheese is melted and golden.
7. SERVE:.
8. Serve big bowls of soup sprinkled with the grilled bacon pieces and cheese toasties on the side.
Forget all the other recipes for cauliflower soups; this is the definitive one. I use Stilton cheese to taste or you can use grated Gruyere cheese instead. Have a look at the other recipes as well.
Cream of Cauliflower Soup
Ingredients
50gm/2oz butter
4 chopped shallots
1 clove garlic, finely chopped
one small cauliflower, trimmed and chopped
600ml/1 pint vegetable stock
300ml/1/2 pint milk
salt and pepper to taste
freshly grated nutmeg
150ml/1/4 pint cream
chopped parsley
Method
1. Melt the butter in a saucepan and gently saut茅 the shallots until soft. Add the garlic and cauliflower and cook gently for 5 minutes.
2. Add the vegetable stock with the milk and bring to the boil. Reduce heat and simmer for 30 minutes.
3. Season with salt, pepper and a generous pinch of the nutmeg.
4. Puree the soup and add the cream. Reheat but not to boiling and add a sprinkling of parsley.
Add 125g blue Stilton, crumbled for Stilton %26amp; cauliflower soup.
Roast Tomato Soup with Cheese Rarebit Toasts - Serves 6
For the soup
1.3kg (3lb) tomatoes, halved
3 garlic cloves, roughly chopped
20 fresh basil leaves
1 tbsp caster sugar
4 tbsp olive oil
approx. 25g/1oz fresh, white breadcrumbs
from 1 slice of white bread, crust removed
850ml (11/2 pint) vegetable stock
For the toasts
1 large egg
100g (31/2oz) Gruy猫re cheese, grated
2 tbsp cr猫me fra卯che
1/2 tsp Dijon mustard
18 very thin slices of French flute bread, toasted
Method
1. Preheat the oven to 200掳 C, 400掳 F, gas 6.Arrange the tomatoes in a large, non-stick roasting tin, cut side up, then scatter with the garlic and basil. Sprinkle over 1 tsp salt and 1 tsp of the sugar, drizzle over the oil and
roast for 45 minutes.
2. Tip the tomatoes and oil with any residue into a food processor* and pur茅e, then rub through a sieve.**
3. Return to the food processor with the breadcrumbs, remaining sugar***, and the stock then pur茅e again until smooth. Reheat****
4. To make the toasts, mix the egg with the Cheese, cr猫me fra卯che and mustard. Season to taste. Spread onto the French flute, then place under a grill for 1 to 2 minutes until golden. Float three slices on top of each bowl of soup and season with black pepper.
*Or you can use a hand blender.
**You don鈥檛 have to rub through a sieve as
long as it is of a smooth consistency.
*** You can add more sugar at this point
if the taste is too sharp.
**** At this point you can add a dollop of
cream to make cream of tomato soup.
Cullen Skink - Scottish smoked haddock soup
Ingredients
4 fillets smoked haddock, cut into bite sized chunks
1 medium onion, chopped
戮 pint skimmed milk
butter for frying
2 tsp cornflour in a little milk
4 tbs single cream
chopped parsley
salt %26amp; black pepper
4 medium floury potatoes, diced and par boiled for 10 minutes
6 rashers of lean smoked bacon, sliced into thin strips
Method
1. Cook onion in the butter until soft but not browned.
2. Meanwhile, fry the bacon until crisp and add to the onions with the potato.
3. Add the milk and cook until the potatoes are soft and easy to break down.
4. Add the haddock and cornflour mixture. Boil, stirring constantly until the mixture is thickened.
5. Add the parsley and single cream. Season with salt and black pepper.
Goulash Soup
Ingredients
450gms lean, ground pork or beef
3 medium onions, thinly sliced into rings
3 medium potatoes, cut into 1cm dice
3 medium tomatoes, skinned and chopped
1陆 pints of any kind of stock
1-2 cloves of crushed garlic
2 or 3 teaspoons of paprika (more or less to your preference)
1 tablespoon tomato pur茅e
salt and black pepper to taste
Method
1. Fry onions until lightly browned and softened.
2. Meanwhile, fry meat until browned and add to the onions with the stock.
3. Add the potatoes, garlic paprika and tomato pur茅e. Season with salt and pepper.
4. Bring to the boil, turn down the heat and simmer for 15 minutes.
5. After 15 minutes, add the tomatoes and cook for a further 10 minutes.
6. Add a large blob of sour cream and serve.
. . . and finally sauerkraut soup. Don't be put off by the ingredients; I won five stars in a cookery web site with it!
Kapusniak (sauerkraut soup) serves 4
Ingredients
2 pints of stock
200g sauerkraut
100g white cabbage, very finely shredded
1 medium onion, sliced into thin rings
butter or oil or frying
1 large ripe tomato, peeled and mashed 1
1 X 10cm piece of kielbasa preferably Polish Wiejska sausage, skinned, thinly sliced, each slice cut into three strips
1 tbs tomato pur茅e
Method
1. Fry the onion and white cabbage slowly in the butter/oil until softened and lightly browned.
2. Add the sausage and cook until heated through.
3. Rinse the sauerkraut briefly in water and squeeze dry. Add to the cabbage and onion mixture with the mashed tomato and tomato pur茅e. Cook until heated through.
4. Add the stock to the mixture and bring to the boil. Season, cover and simmer for 45 minutes.
1 To peel the tomato: plunge into boiling water for 30 seconds to loosen the skin. To make mashing the tomato easier, after peeling, microwave for 1 minute.
Options
* Serve with sour cream.
** Add potatoes and or: garlic, caraway seeds, bay leaf, hard boiled eggs.
Most places would probably use stillton.
I make a Stilton and broccoli soup and find the Stilton gives it a creamer texture.
Was going to give a receipe, but cant beat the ones already posted, will have a go at them myself.
I personally use a 50/50 mix of mature cheddar and stilton or some other blue cheese such as gorgonzola. I also often add small pieces of fried bacon, but that's obviously no good for veggies!
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