This is a beautiful soup to serve special guests and can be made ahead and just given the addition of the orange zest and juice to perk it up and heat through. This one will make your guests sit up and go “Oh Yummmmmmm!”
- 2 tbsp. butter
- 1 onion, finely chopped
- 3 cloves of garlic, finely chopped
- 1 bay leaf
- pinch of salt and pepper
- 1 potato, peeled and diced
- 4 cups of vegetable stock (the best quality you can buy)
- 1 1/2 cups water
- 1/2 cup whipping cream
- 1 large head (7 cups) cauliflower, chopped
- 1/2 tsp. grated orange zest
- 1 tbsp. freshly squeezed orange juice (this is important)
Melt the butter in a medium sized saucepan, add the onion, and saute for about 5 minutes, just until softened but not browned. Add the bay leaf, garlic, pinch of salt and pepper and saute for another minute until the garlic has become softened and fragrant.
Add the potato, stock, and water . Bring to a bowl and do scrape up the bits stuck to the pot with a rubber spatula. Stir in the cauliflower and let this boil for about 15 minutes until the vegetables are soft and remove from the heat.
Remove the bay leaf, and in small batches, transfer to a blender and puree. Stir in the cream and blend well. Always make sure to do in small batches and keep the lid on tight…you don’t want to be washing down the ceiling. Puree the entire soup until velvety smooth. Set aside. (This can be kept in the fridge for 2 days before serving….just reheat.
If you are going to prepare ahead and reheat when ready to serve…hold back the zest and juice and add when reheating. If serving immediately after making (doubtful) add the juice and zest at the end.
Spiced Pear Chips
- 1 large but firm Bosc pear
- 1/2 tsp. sweet paprika
- 1/8 tsp. cinnamon
Line a cookie sheet with parchment paper. Cut the pear lengthwise into paperthin slices. Combine the spices together and sprinkle over the slices. Place on the cookie sheet in a single layer. Cover with another sheet of parchment paper and place another cookie sheet on top. This is to keep the slices flat.
Preheat oven to 275 degrees. Bake in the oven for about 45 minutes, until the edges start to look dry and are very soft.
Remove the top cookie sheet and CAREFULLY peel off the parchment paper off the top. Bake for up to 30 minutes, checking often until the pears are dry and firm. They will crisp up while cooling. While still warm, carefully peel off the parchment paper and place on a wire rack to cool completely.
Get out your prettiest soup bowl, ladle the soup and top with a couple of the pear chips (standing up for pure drama).
Faux Cauliflower Souffle
This is yet another recipe for a tasty vegetable to serve even the most critical foodie. I know………
- 1 medium cauliflower, cut into small pieces
- 3 tbsp. butter
- 2 tbsp. flour
- 1 1/2 cups cream
- 2 1/2 cups shredded Swiss cheese
- dash of dry mustard and Worchestershire sauce
- 2 eggs, well beaten
Grease a 10 x 6 inch dish and set aside. In a saucepan, cook the cauliflower for about 12 minutes or until tender and drain well. Set aside.
In a small saucepan, melt the butter and gradually whisk in the cream. Cook, stirring constantly until it thickens and begins to boil.
Immediately remove from the heat.
Stir in the mustard and Worchestershire sauce. Add the cauliflower and beaten eggs. Pour into the prepared dish.
Bake in a 325 degree oven for about 30 minutes or until the centre is firm to the touch. Serve immediately with your favourite meat and potatoes or noodles or rice.
This is yummy.
Puffed Cauliflower with Cheese
I posted this quite a while ago, but thought it deserved a second look.
Serves 4-6
- 1 medium cauliflower
- 1/4 cup butter
- 1 tbsp. flour
- 2 tbsp. butter for brushing dish
- 1 cup light cream
- pinch of salt and pepper
- 1/2 cup fine bread crumbs
- 3 eggs, separated
- 1 1/2 cups grated cheddar cheese
Preheat oven to 400 degrees. Cut cauliflower into florets, cook until tender and drain. Heat butter in a saucepan, add flour, stir over heat for 2 minutes and remove from heat. Add cream gradually, stirring with a whisk until smooth. Add salt and pepper and 2/3 of the crumbs. Stir in beat egg yolks, grated cheese and lastly, the cauliflower, being careful not to break up the florets.
Beat egg whites until stiff and carefully fold into the mixture. Pour into a greased dish and sprinkle the remaining crumbs over the top, baking for about 30 minutes until risen and golden in colour.
Yummy!
Puffed Cauliflower with Cheese
Serves 4-6
- 1 medium cauliflower
- 1/4 cup butter
- 2 tbsp. butter for brushing dish
- 1 cup light cream
- Salt and pepper to taste
- 1/4 cup fine bread crumbs
- panko crumbs for topping
- 3 eggs, separated
- 1 1/2 cups grated cheddar cheese
Preparation: Preheat oven to 400 degrees.
Cut cauliflower into florets, cook until tender and drain. Heat butter in saucepan, add flour, stir over heat for 2 minutes, remove from heat. Add cream gradually, stirring with a whisk until smooth. Add salt and pepper and 2/3 of the crumbs. Stir in beaten egg yolks, grated cheese and lastly, the cauliflower, being careful not to break up.
Beat egg whites until stiff and carefully fold into the mixture. Pour into greased baking dish and sprinkle remaining crumbs over the top, baking for about 30 minutes until risen and golden in colour.
I have used this recipe over the years and never get tired of it. It works well with almost any meal but exceptionally good with Rack of Lamb.
Creamy Cauliflower Soup
- This is one good way to get your vegetables. Serve this for your company and get raves.
You will need:
- 2 tbsp. butter
- 1 small onion, finely diced
- 1 garlic clove, minced
- 4 cups good brand chicken stock
- 1 medium cauliflower, cut into florets
- 1 bay leaf
- 2 stalks celery, ribs removed
- 2 cups whipping cream
- freshly grated nutmeg
- pinch of salt and pepper
In a large saucepan, saute butter and onion until soft and golden. Add garlic and cook another minute. Add stock and bring to a boil.
Reduce heat to a simmer, add celery, cauliflower and bay leaf. Cook about 10 minutes or until cauliflower is tender. Remove bay leaf.
Pour ingredients into a blender (small batches) and puree. Return to saucepan and add the cream, and season to taste with the nutmeg, salt and pepper. If the soup is too thick, lighten with a little half and half cream.
Ladle into pretty soup bowls and place 3 small crackers on the plate.