Cream Of Cauliflower Soup With Frozen Cauliflower at John Kathryn blog

Cream Of Cauliflower Soup With Frozen Cauliflower. For the croûtons, heat the olive oil in a frying pan over a medium heat. Transfer to the baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Toss until the florets are. Stir in the cream and season the soup with additional salt and pepper if needed. Add the cauliflower florets, mix well then add the milk. Add the cauliflower florets to a large baking sheet and drizzle evenly with 2 tablespoons of the olive oil. Add the cream and purée using blender until smooth. 3 tablespoons extra virgin olive oil. Chop the cauliflower including the core pieces. Toss to coat and spread evenly on the baking sheet. Set aside four cauliflower florets for garnish and add the rest to the pot. Cover and simmer until tender. Gently fry the onion in the oil and butter until soft.

Creamy Cauliflower Soup
from thestayathomechef.com

Add the cauliflower florets to a large baking sheet and drizzle evenly with 2 tablespoons of the olive oil. Chop the cauliflower including the core pieces. Gently fry the onion in the oil and butter until soft. Add the cream and purée using blender until smooth. Transfer to the baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Stir in the cream and season the soup with additional salt and pepper if needed. For the croûtons, heat the olive oil in a frying pan over a medium heat. Set aside four cauliflower florets for garnish and add the rest to the pot. Toss until the florets are. Cover and simmer until tender.

Creamy Cauliflower Soup

Cream Of Cauliflower Soup With Frozen Cauliflower 3 tablespoons extra virgin olive oil. Toss until the florets are. Transfer to the baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. For the croûtons, heat the olive oil in a frying pan over a medium heat. Gently fry the onion in the oil and butter until soft. Chop the cauliflower including the core pieces. Add the cauliflower florets, mix well then add the milk. Add the cream and purée using blender until smooth. Add the cauliflower florets to a large baking sheet and drizzle evenly with 2 tablespoons of the olive oil. 3 tablespoons extra virgin olive oil. Set aside four cauliflower florets for garnish and add the rest to the pot. Toss to coat and spread evenly on the baking sheet. Cover and simmer until tender. Stir in the cream and season the soup with additional salt and pepper if needed.

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