Best 5 Creamy Cauliflower Soup With Corn And Mushrooms Recipes

CREAMY CAULIFLOWER SOUP

Steps:

• In a Dutch oven, combine the broth, celery, onion and carrot. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add cauliflower; cover and simmer 15-20 minutes longer or until vegetables are tender. Cool slightly., Meanwhile, in a saucepan, melt butter. Stir in flour until smooth; gradually stir in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. , In a blender or food processor, process vegetable mixture in batches until smooth; return to pan. Stir in the cream, parsley, salt, dill, pepper and white sauce; heat through.

CAULIFLOWER AND ROASTED CORN SOUP WITH CHANTERELLE MUSHROOMS

Steps:

• Heat oven to 400 degrees. Make a bouquet garni by wrapping the bay leaves and the thyme sprigs in a piece of cheesecloth. Set aside. Place the kernels from 1 ear of corn in a baking pan, and roast until lightly browned, about 5 minutes. Remove from oven, and set aside.
• Melt butter in a 4-quart saucepan over medium heat. Add shallots, garlic, and onion. Cook, stirring often, until translucent, about 4 minutes. Add mushrooms, and continue to cook until mushrooms begin to soften, about 4 minutes more. Using a slotted spoon, remove mushrooms from pan, and set aside.
• Add unroasted corn kernels, cauliflower florets, cauliflower core, chicken stock, and bouquet garni to pan. Bring to boil. Reduce heat to low; simmer, covered, until cauliflower is tender and cauliflower core is cooked through, about 25 minutes.
• Remove bouquet garni, and discard. Working in batches, puree the soup in the bowl of a food processor until smooth, returning pureed soup to a clean 4-quart saucepan. Heat soup over medium-low heat. Stir in the reserved mushrooms, roasted corn, and cayenne; salt to taste. If soup is too thick, stir in a few tablespoons of water. Heat, and serve immediately.

CREAMY ROASTED CAULIFLOWER SOUP

Steps:

• Preheat the oven to 425 degrees Fahrenheit. If desired, line a large, rimmed baking sheet with parchment paper for easy cleanup.
• On the baking sheet, toss the cauliflower with 2 tablespoons of the olive oil until lightly and evenly coated in oil. Arrange the cauliflower in a single layer and sprinkle lightly with salt. Bake until the cauliflower is tender and caramelized on the edges, 25 to 35 minutes, tossing halfway.
• Once the cauliflower is almost done, in a Dutch oven or soup pot, warm the remaining 1 tablespoon olive oil over medium heat until shimmering. Add the onion and 1/4 teaspoon salt. Cook, stirring occasionally, until the onion is softened and turning translucent, 5 to 7 minutes.
• Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds, then add the broth.
• Reserve 4 of the prettiest roasted cauliflower florets for garnish. Then transfer the remaining cauliflower to the pot. Increase the heat to medium-high and bring the mixture to a simmer, then reduce the heat as necessary to maintain a gentle simmer. Cook, stirring occasionally, for 20 minutes, to give the flavors time to meld.
• Once the soup is done cooking, remove the pot from the heat and let it cool for a few minutes. Then, carefully transfer the hot soup to a blender, working in batches if necessary. (Do not fill past the maximum fill line or the soup could overflow!)
• Add the butter and blend until smooth. Add the lemon juice and nutmeg and blend again. Add additional salt, to taste (I usually add another 1/4 to 3/4 teaspoon, depending on the broth). This soup tastes amazing once it's properly salted! You can also a little more lemon juice, if it needs more zing. Blend again.
• Top individual bowls of soup with 1 roasted cauliflower floret and a sprinkle of chopped parsley, green onion and/or chives. This soup keeps well in the refrigerator, covered, for about four days, or for several months in the freezer.

CREAMY CAULIFLOWER SOUP WITH CORN AND MUSHROOMS

Steps:

• Place the broth, potato, carrot, cauliflower, onion and garlic cloves together in a medium soup pot. Bring to boil and cook for 15 minutes or until the potatoes and cauliflower are tender.
• Place the vegetables along with some broth in a blender and puree until smooth. Do this in batches if need be to avoid splattering.
• Put the pureed vegetables back in the pot and put on low heat.
• Add the remaining ingredients except for the spring onions and cheddar and cook until the mushrooms are done.
• When the mushrooms are tender add the green onions, salt and pepper to taste, stir, and then ladle into bowls and top with 1/2 oz of cheddar per bowl. Enjoy!

CREAM OF CAULIFLOWER SOUP WITH SAUTéED WILD MUSHROOMS

Steps:

• Put the cauliflower, potato and onion in a large saucepan with the butter and half of the oil. Gently heat the contents until they start to sizzle, then cover with a lid and sweat over a low heat for about 10 minutes, stirring occasionally. The vegetables should be softened but not coloured.
• Pour in the stock and bring to the boil, then pour in the milk and return gently to a boil. This way, there will be no scum forming from the milk. Season to taste then simmer, uncovered, for 10-15 minutes until the vegetables are soft. Pour in half the cream.
• Blend everything in a food processor or blender, in batches. For an extra creamy texture, push the purée through a sieve with the back of a ladle. Stir in the rest of the cream. (If preparing ahead cool, cover and chill for up to a day.)
• To serve, pick over the mushrooms. Wild mushrooms can be gritty so wash them quickly in a bowl of cold water then drain well and pat dry. Trim the stalks and chop or slice the mushrooms neatly. Heat the remaining oil in a frying pan and, when very hot, stir fry the mushrooms quickly until nicely browned, seasoning with salt and freshly ground black pepper as you cook them.
• Reheat the soup until piping hot. Check for seasoning and ladle into warmed bowls. Spoon the mushrooms into the centre and sprinkle lightly with the chives. Italy's elegant, mildly citrussy whites, such as Vernaccia di San Gimignano, or a Chardonnay would suit this rich soup.