|365 Vegetarian Soups|
|by Gregg R. Gillespie|
Hearty, nutritious, refreshing and delicious, soup has always been the original comfort food.
81 - 90 of 621 for cauliflower soup
Cook cauliflower in medium saucepan ... until cheese melts. Add milk and nutmeg and heat through. Garnish with parsley and nutmeg. Makes 1 1/2 quarts soup.
Cook cauliflower, covered, in ... cauliflower and broccoli. For example, try pureed spinach and chopped carrots or turnips for contrast. 210 calories per 1 cup.
Melt butter; mix ... Then 3 cups cauliflower broken in very ... 3 tablespoons heavy cream. Gradually add to soup. Simmer 5 to 10 minutes, stirring often.
Boil 4 cups ... bouillon cubes. Add cauliflower, broccoli, carrot ... thickened. Add evaporated milk. Heat (not quite to boiling). Simmer and serve. 6 servings.
Cook cauliflower until tender. Divide ... heavy cream. Remove soup from heat and ... heavy cream mixture and the Madeira and the flowerets. Serve very hot.
In sauce pan, ... thickened. Lower heat, add cauliflower and simmer 2 minutes. Add milk and cheese, cooking until cheese is melted. Garnish with chives.
Cook frozen or fresh cauliflower in water and ... Slowly blend in the milk. Bring just to a boil, stirring frequently. Garnish with chopped chives if desired.
In a saucepan, cook the cauliflower and carrots in ... carrots with cooking liquid; heat through. Stir in the cheese until melted. Yields 6 to 8 servings.
Cook cauliflower in 1 cup ... sprinkle with additional cheese. Also great to replace some of the cauliflower with broccoli for a broccoli-cauliflower soup.
In Dutch oven, ... of the water, cauliflower, spices, and ... blend until smooth. Add back to other half mixture of soup. Thicken with cornstarch and water.
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