Barefoot Contessa Cauliflower Soup Recipe

How To Make Ina Garten Cauliflower Soup. In a heavy pot over medium heat, melt 1/2 stick of butter. Sauté the onions until they become translucent, about 3 minutes. Stir in the carrots and celery and cook together for a couple of …

Cuisine: American
Total Time: 1 hr 15 mins
Category: Soups
Calories: 129 per serving

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Melt 1/2stick of the butter in a heavy pot over medium heat. Then add the onions and cook until translucent, about 3 minutes. Add the carrots …

Rating: 4.5/5(93)
Steps: 6
Difficulty: Easy
Total Time: 1 hr 15 mins
1. Melt 1/2stick of the butter in a heavy pot over medium heat. Then add the onions and cook until translucent, about 3 minutes. Add the carrots and celery, and then stir and cook for a couple more minutes. Throw in the cauliflower. Then stir it around, cover and cook over very low heat for 15 minutes.
2. Add the parsley, and then add the chicken broth and simmer for 10 minutes.
3. Meantime, make a simple white sauce: Melt the remaining 1/2stick butter in a medium saucepan over medium heat. Then whisk in the flour. Cook for a couple of minutes, and then pour in the milk, whisking to combine. Remove the white sauce from the heat and pour in the half-and-half. Then pour this creamy mixture into the pot. Add 1 teaspoon salt and pepper to taste, and allow the soup to simmer for another 20 to 30 minutes. The soup will thicken slightly but shouldn't be overly thick. Give it a taste and add more salt if needed.
4. Now, this is the fun part: To serve the soup, place the room temperature sour cream in the bottom of a soup tureen (a very large serving bowl). Then add the whole pot of hot soup to the tureen.

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Ina Garten's cauliflower soup recipe involves cooking cauliflower, celery root, fennel and onions in chicken stock before blending the mixture and adding cream. Serve the soup in individual bowls with a garnish of croutons, fresh chives and olive oil. To prepare the cauliflower soup, warm up 1/4 cup of olive oil in a pot over medium-low heat.

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Ina Garten’s cauliflower soup recipe involves cooking cauliflower, celery root, fennel and onions in chicken stock before blending the mixture and adding cream. Serve the soup in individual bowls with a garnish of croutons, fresh chives and olive oil. To prepare the cauliflower soup, warm up 1/4 cup of olive oil in a pot over medium-low heat.

Estimated Reading Time: 2 mins

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Best Cauliflower Soup Ina Garten from What Is Ina Garten s Cauliflower Soup Recipe.Source Image: www.reference.com.Visit this site for details: www.reference.com To make it in a crockpot saute onions, carrots, garlic for a few minutes, include garlic saute 1 minute longer.

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Ina garten's cauliflower & celery root soup on numnums.com. new numnums.com. Add the onions and cook for 8-10 minutes. Stir occasionally until tender but not browned. 3. Add the celery root and fennel and saute for 5 minutes. Stir occasionally. 4. …

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Barefoot Contessa at Home: Everyday Recipes Youll Make Over and Over Again by Ina Garten. Pour blended soup into a large saucepan, stir in cream, and add 1 or 2 teaspoons *Get the recipe for Ina Garten's Homemade Croutons here. Ina Garten, Food Network host, author, and businessperson, is one Cauliflower & Celery Root Soup (serves 5 to 6) It tastes …

Rating: 9.7/10

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In a large soup pot or dutch oven, melt 4 tablespoons butter. Add the onion and cook for a few minutes, or until it starts to turn brown. Add the carrots and celery and cook an …

Rating: 5/5(1)
Category: Main Dish, Soup
Total Time: 1 hr
1. In a large soup pot or dutch oven, melt 4 tablespoons butter.
2. Add the onion and cook for a few minutes, or until it starts to turn brown.
3. Add the carrots and celery and cook an additional couple of minutes.
4. Add cauliflower and parsley and stir to combine.

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Cauliflower Gratin. Preheat the oven to 375 degrees. Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. …

1. Preheat the oven to 375 degrees. Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain.
2. Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add 1 teaspoon of salt, the pepper, nutmeg, 1⁄2 cup of the Gruyère, and the Parmesan cheese.
3. Pour one third of the sauce on the bottom of an 8 x 11 x 2-inch baking dish. Place the drained cauliflower on top and then spread the rest of the sauce evenly on top. Combine the bread crumbs with the remaining 1⁄4 cup of Gruyère and sprinkle on top. Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Sprinkle with salt and pepper. Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature.

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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. …

Rating: 5/5(300)
Total Time: 30 mins
Category: Dinner, Lunch
Calories: 159 per serving
1. In a Dutch oven, combine the cauliflower, carrot, celery, water and bouillon.
2. 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.
3. Stir in the flour, salt and pepper until smooth.
4. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.

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Heat the olive oil in a large dutch oven over medium heat. Cook the onion, celery, and carrot for 4-6 minutes, until the onion is translucent. While the savory vegetables are …

Estimated Reading Time: 3 mins
Calories: 961 per serving
1. Heat the olive oil in a large dutch oven over medium heat. Cook the onion, celery, and carrot for 4-6 minutes, until the onion is translucent. While the savory vegetables are cooking, separate the cauliflower into florets, and chop the softer part of the stem.
2. Add the garlic to the pot and stir. Cook for one minute more. After a minute or so, add the cauliflower and stir and cook for another minute.
3. Add the tomatoes, broth, bay leaves, salt, pepper, and Parmesan rind. Bring to a boil, stir once, reduce heat to a simmer, cover and cook for 15 minutes. You should have enough broth to cover the cauliflower. If you don't add more.
4. After 15 minutes, check that the vegetables are done. Add the pasta and cook for what the package says to cook the pasta for. Don't let it simmer away, it will get mushy.

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The Best Ina Garten Soup Recipes on Yummly Delicious Zucchini Basil Soup Via Ina Garten, Lentil Sausage Soup - Ina Garten, French Onion Soup (barefoot Contessa) Ina Garten Creamy Cauliflower Soup

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Simmer the cauliflower. Add the broth, wine and cauliflower, increase the heat to medium-high and bring to a boil. Reduce the heat to low and simmer gently, uncovered, until the cauliflower is tender, about 20 minutes. Puree the soup. Using a food processor or blender, process the soup to a smooth puree. Return the soup to the pan.

Rating: 5/5(1)
Servings: 4
Total Time: 30 mins

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This recipe will change how you feel about cauliflower.Subscribe http://foodtv.com/YouTubeGet the recipe https://foodtv.com/2JBRwQdThe Barefoot Contessa

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Stir in celery root and fennel and sauté for 5 minutes, stirring occasionally. Add cauliflower, chicken stock, and salt. Bring to a boil, lower heat, cover, and simmer for …

Rating: 3.7/5(4)
Servings: 5-6
Occupation: Contributor
Estimated Reading Time: 3 mins

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In a 4-quart pot simmer stock/broth, water, roasted cauliflower mixture, and herbs 30 minutes, or until cauliflower is very tender. Discard bay …

Rating: 5/5(33)
Total Time: 1 hr 5 mins
Category: Cauliflower
Calories: 248 per serving
1. Preheat oven to 425°F.
2. Cut cauliflower into 1-inch flowerets (about 10 cups).
3. In a large baking pan toss cauliflower, garlic, and shallots with oil to coat and roast in middle of oven about 30 minutes, or until golden.
4. Turn frequently and remove any of the garlic and shallots if they are done soone.

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Place the drained cauliflower on top and then spread the rest of the sauce evenly on top. Combine the bread crumbs with the remaining 1/4 cup …

Rating: 5/5(432)
Difficulty: Easy
Category: Side-Dish
Steps: 4
1. Preheat the oven to 375 degrees F.
2. Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain.
3. Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add 1 teaspoon of salt, the pepper, nutmeg, 1/2 cup of the Gruyere, and the Parmesan.
4. Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish. Place the drained cauliflower on top and then spread the rest of the sauce evenly on top. Combine the bread crumbs with the remaining 1/4 cup of Gruyere and sprinkle on top. Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Sprinkle with salt and pepper. Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature.

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Frequently Asked Questions

How to cook cauliflower soup?

Melt butter in a 4-quart stockpot over medium heat; cook and stir leeks and flour in the melted butter until fragrant and well blended, 5 to 10 minutes. Add cauliflower, chicken stock, and cream; simmer until flavors have combined, 20 to 25 minutes. Stir chervil, salt, and pepper into the soup; simmer until desired thickness, 10 to 15 more minutes.

What are the best soup recipes from barefoot contessa at home?

She loads this creamy mushroom soup with lots of vegetables, diced pancetta, a scoop of créme fraîche, and a glug of Marsala wine to finish it off. It’s best served with a slice of crusty bread. 2. Mexican Chicken Soup Keep this recipe from Barefoot Contessa At Home in your back pocket at all times.

What are the ingredients in a cauliflower soup?

The Cast of Characters: Cauliflower, Carrot, Onion, Celery, Chicken Broth or Stock, Milk, Half & Half, Butter, Flour, Salt, Pepper, Sour Cream, and Parsley (fresh or dried). Wash 1 to 2 heads of cauliflower, depending on how chunky you’d like the soup to be.

How do you cook cauliflower without a steamer?

Watch how to make this recipe. Melt 1/2stick of the butter in a heavy pot over medium heat. Then add the onions and cook until translucent, about 3 minutes. Add the carrots and celery, and then stir and cook for a couple more minutes. Throw in the cauliflower. Then stir it around, cover and cook over very low heat for 15 minutes.

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