CAULIFLOWER PARMESAN SOUP RECIPES

CAULIFLOWER AND PARMESAN SOUP RECIPE - FOOD.COM

Cauliflower and Parmesan Soup Recipe - Food.com image

Soup fit for a king (and his mistress) Cauliflower is inextricably linked with the Comtesse du Barry, a favourite mistress of King Louis XV of France. Interestingly, cauliflower is known as the “faux-potato” in several low-carbohydrate and low-fat diets. This parmesan-flavoured cauliflower soup is a wonderful dish to have to hand during the busy Christmas season when guests are popping in. If you prefer it with more of a kick, use blue cheese instead of parmesan, or stir in a good pinch of garam masala. To dress it up for pre-Christmas entertaining, strew the top with a few matchsticks of smoked salmon, or with crisped slices of pancetta and toasted almonds. Or, if you want to be very Comtesse du Barry about it, slip in a couple of seared sea scallops at the last minute, then serve it with a dollop of crème fraîche and a spoonful of caviar. ENJOI!

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 1 cup, 4 serving(s)

Number Of Ingredients 10

Ingredients

1 cauliflower, 2 1/4 lbs
1/2 lb potato, a little over
5 1/4 cups water or 5 1/4 cups vegetable stock
2 leeks, trimmed
1 tablespoon butter
sea salt and pepper
40 g grated parmesan cheese
grated nutmeg
1 tablespoon finely chopped parsley
1 tablespoon finely snipped chives

Steps:

Cut the cauliflower into small florets. Peel and dice the potato. Bring the water or stock to the boil, salt it well and cook the potato and cauliflower for 15 minutes.
Trim the leeks and finely slice them. Melt the butter in a frying pan and gently cook the leeks until softened. Tip the leeks into the cauliflower and potato mixture and simmer for 5 minutes.
Use a potato masher to crush the vegetables in the pan, or purée half the soup in a blender and return to the pan. Simmer gently for 5 minutes. Add the parmesan and nutmeg, stirring gently. Taste for salt and pepper, scatter with parsley and chives, and serve.

Nutrition Facts : Calories 175.9, FatContent 6.1, SaturatedFatContent 3.6, CholesterolContent 16.4, SodiumContent 235.6, CarbohydrateContent 24.3, FiberContent 5.7, SugarContent 5.7, ProteinContent 8.6

CAULIFLOWER PARMESAN SOUP RECIPE BY TASTY

Cauliflower Parmesan Soup Recipe by Tasty image

Here's what you need: butter, garlic, onion, cauliflower, salt, pepper, vegetable broth, water, fresh thyme, vegetarian parmesan cheese, fresh chives

Provided by Merle O'Neal

Yield 8 servings

Number Of Ingredients 11

Ingredients

2 tablespoons butter
8 cloves garlic, minced
1 onion, chopped
2 heads cauliflower, riced
salt, to taste
pepper, to taste
8 cups vegetable broth
2 cups water
2 sprigs fresh thyme
½ cup vegetarian parmesan cheese
¼ cup fresh chives

Steps:

Melt butter on medium heat in a large pot. Add the garlic and onion, and sauté 1-2 minutes until onion is translucent. Stir in salt and pepper.
Add the cauliflower, vegetable broth, and water, then stir.
Bring to a boil.
Add the thyme then cover and reduce to a simmer for 15 minutes.
Uncover and remove the thyme.
Use an immersion or countertop blender to blend the soup until smooth.
Mix in vegetarian Parmesan and chives.
Allow to cool 2 minutes then serve.
Enjoy!

Nutrition Facts : Calories 902 calories, CarbohydrateContent 61 grams, FatContent 66 grams, FiberContent 4 grams, ProteinContent 5 grams, SugarContent 19 grams

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