CELERY AND CAULIFLOWER SOUP RECIPES

CREAM OF CELERY AND CAULIFLOWER SOUP - BIGOVEN.COM

Cream of Celery and Cauliflower Soup - BigOven.com image

"I'm not fond of Celery, cooked or raw, but this soup of my Grandfathers was always a favorite. He had cut it from a long forgotten newspaper, which would be consulted every time he made the soup. The clipping has long since vanished but every member of the family can make it from memory. The original recipe called for chicken stock but I've prefer it with vegetable stock - I'll leave it up to you."

Total Time 30 minutes

Prep Time 30 minutes

Yield 6

Number Of Ingredients 9

Ingredients

1 medium Onion
4 stalks Celery
2 cups Cauliflower
1/2 cup Unsalted Butter
1/3 cup White Flour
4 cups Stock
1 cup thick cream
Salt and Pepper to taste
Chopped Parsley to garnish

Steps:

"Roughly chop the Onion, Celery and Cauliflower and then saute in the butter until the onions are translucent. Puree the vegetables in a food process or blender until smooth. Transfer into a saucepan. Stir in the Flour and mix completely. Add Stock and bring to the boil. Remove from the heat and stir in the cream. Do not let the mixture boil again. Add Salt and Pepper to taste. Pour into bowls and sprinkle Parsley before serving. Serve Hot."

Nutrition Facts : Calories 386 calories, FatContent 26.8045972222222 g, CarbohydrateContent 25.7563722222222 g, CholesterolContent 77.6708333333333 mg, FiberContent 1.96600002103382 g, ProteinContent 11.0121694444444 g, SaturatedFatContent 15.3942522222222 g, ServingSize 1 1 Serving (452g), SodiumContent 526.135055555556 mg, SugarContent 23.7903722011884 g, TransFatContent 1.78529944444445 g

CAULIFLOWER SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME

Cauliflower Soup Recipe: How to Make It - Taste of Home image

This cheesy recipe is way tastier than any other cauliflower soup I've tried! We like it with hot pepper sauce for a little extra kick. —Debbie Ohlhausen, Chilliwack, British Columbia

Provided by Taste of Home

Categories Dinner Lunch

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 8 servings (about 2 quarts).

Number Of Ingredients 12

Ingredients

1 medium head cauliflower, broken into florets
1 medium carrot, shredded
1/4 cup chopped celery
2-1/2 cups water
2 teaspoons chicken bouillon or 1 vegetable bouillon cube
3 tablespoons butter
3 tablespoons all-purpose flour
3/4 teaspoon salt
1/8 teaspoon pepper
2 cups 2% milk
1 cup shredded cheddar cheese
1/2 to 1 teaspoon hot pepper sauce, optional

Steps:

In a Dutch oven, combine the cauliflower, carrot, celery, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender (do not drain)., In a large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in the cheese until melted, adding hot pepper sauce if desired. Stir into the cauliflower mixture.

Nutrition Facts : Calories 159 calories, FatContent 11g fat (7g saturated fat), CholesterolContent 35mg cholesterol, SodiumContent 617mg sodium, CarbohydrateContent 10g carbohydrate (5g sugars, FiberContent 2g fiber), ProteinContent 7g protein.

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