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    You are in: Home / Recipes / Cauliflower and Extra Old Soup Recipe
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    Cauliflower and Extra Old Soup

    Cauliflower and Extra Old Soup. Photo by *Parsley*

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Highland Lass's Note:

    A few years of experimentation later and I believe I got it just right - a simple yet substantial cold weather soup. For a sophisticated twist, try it with Stilton cheese and port.

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    Units: US | Metric


    1. 1
      In large pot over medium heat, sauté onion, celery and carrot in olive oil until onion is translucent.
    2. 2
      Add cauliflower and thyme to pot and pour in the stock.
    3. 3
      Cover and bring to boil.
    4. 4
      Reduce heat to medium and cook until cauliflower is tender.
    5. 5
      Remove pot from heat.
    6. 6
      Working in batches, puree the mixture in a food processor or blender and return to the pot (I prefer it slightly chunky).
    7. 7
      Reduce heat to low and whisk in the cream, dry mustard, Dijon and cheddar.
    8. 8
      Heat thoroughly but do not let the soup boil.
    9. 9
      If you find the soup a bit thick at this point, add a little stock or water.
    10. 10
      Add salt (if necessary) and pepper.
    11. 11
    12. 12
      A pleasant variation: Substitute 1 cup of thinly sliced leeks for the onion and 1 1/2 cups of crumbled Stilton for the cheddar; add 3 tablespoons of Tawny port and garnish with freshly chopped chives.

    Ratings & Reviews:

    • on March 25, 2003


      This is a creamy, silky, yummy soup! It's perfect for those of us on a low-carb diet. I used vegetable stock and real full fat cream. Left out the carrot and used two huge onions! I pureed the soup right in the pot with an immersion blender (known in our house as The Stick). Pay close attention to Step #8, do not let the soup boil, it can burn on the bottom of your pot. This reheats beautifully in the microwave. I can't wait to try a version with chopped leeks and maybe a little smoked mozzarella.

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    • on September 27, 2012


      The addition of the mustards is a tasty one. Very nice soup.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 13, 2009


      Delicious!! The only change I made was to add a few broccoli florets because the cauliflower I had was very small. We enjoyed this and I am looking forward to leftovers. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)


    Nutritional Facts for Cauliflower and Extra Old Soup

    Serving Size: 1 (210 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 226.2
    Calories from Fat 145
    Total Fat 16.1 g
    Saturated Fat 9.9 g
    Cholesterol 49.5 mg
    Sodium 306.5 mg
    Total Carbohydrate 10.2 g
    Dietary Fiber 2.8 g
    Sugars 3.5 g
    Protein 11.8 g

    The following items or measurements are not included:

    vegetable stock

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