|
|
|
 |
Cauliflower and Onion Soup |
|
Serves: 6
Print this Recipe
(Sopa de Coliflor y Cebolla)
Category: Puréed Soups
This lowfat but satisfying soup from south of the border is just right for cold weather meals north of the border.
1 tablespoon vegetable oil or olive oil
1 medium white onion, chopped
2 (14 1/2-ounce) cans fat-free reduced-sodium chicken broth
1 cup lowfat milk
1 medium (about 8-ounce) baking potato, peeled and sliced
1 medium (about 2 pound) cauliflower, separated into florets
4 green onions, chopped, including most of the green tops
1 teaspoon ground cumin
1 teaspoon salt, or to taste
1/2 teaspoon freshly ground pepper, or to taste
1 tablespoon minced red jalapeño peppers, or red bell pepper
1. In a large saucepan, heat the oil over medium heat, and cook the onion, stirring frequently, until softened, about 4 minutes. Add the broth, milk, potato, cauliflower, green onions, cumin, and salt. Bring to a boil over high heat, then reduce the heat, cover, and simmer until the vegetables are very soft, about 20 minutes.
2. Transfer the soup to a blender or food processor and purée until smooth. Return the soup to the pan, and stir in the pepper. Bring to a boil, uncovered, over medium-low heat, stirring frequently, until steaming hot, 3 to 4 minutes. Serve hot with a sprinkle of the minced red pepper.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Basic Chicken Stock
Basic Fish Stock
Cheese in Tomato Broth
Tortilla Soup
Yucatán Lime Soup
Turkey Tortilla Soup
Chicken and Rice Soup
Corn and Chicken Soup
Chicken and Vegetable Soup
Chicken and Avocado Soup
Chicken Broth with Chickpeas
Chicken in Red Chile-Tomato Broth
Red Chile Broth with Chicken and Epazote
Chicken and Tomato Broth with Vermicelli Pasta
Tortilla Soup with Pork and Vegetables
Pork and Red Chile Hominy Soup
Pork Sparerib Soup
Meatball Soup
Shredded Beef Soup
Tripe Soup
Shrimp Tortilla Soup
Shrimp and Hominy Soup
Shrimp in Green Broth
Shrimp in Red Chile Broth
Coastal Seafood Soup
Seven Seas Soup
Concepción Bay Scallop Chowder
Oyster Soup
Catfish Soup
Corn, Onion, and Jalapeño Soup
Zucchini, Corn, and Green Chile Soup
Corn, Squash Blossom, and Zucchini Soup
Squash Blossom Soup
Mixed Vegetable Soup
Poblano, Carrot, and Cauliflower Soup
Potato, Cactus, and Carrot Soup
Sweet Potato Soup
Mushroom and Onion Soup, Puebla Style
Mushroom and Tomatillo Soup
Spinach Soup Cuauhtemoc
Spinach and Macaroni Soup
Onion and Cheese Soup
White Onion Soup
Leek and Rice Soup
Juan’s Garlic and Cactus Soup
Sonoran Cheese Soup
Alphabet Soup for Children
Vegetarian Pinto Bean Soup
Chickpea and Corn Soup
Chickpea, Potato, and Tomato Soup
Chickpea and Cabbage Soup with Sausage
Fava Bean Soup
Fava Bean and Cactus Soup
Black Bean Soup
Bean and Tomato Soup
Tarascan Bean Soup
Tomato and Red Bean Tortilla Soup
Richard Sandoval’s Tortilla Soup
White Bean Soup
Cream of Fresh Corn and Poblano Chile Soup
Cream of Poblano Chile and Potato Soup
Potato, Garlic, and Chipotle Soup
Creamed Onion Soup
Creamy Onion and Meatball Soup
Cauliflower and Onion Soup
Cauliflower and Pecan Soup
Carrot Soup
Carrot, Chickpea, and Tomato Soup
Purée of Chickpea Soup
Asparagus Soup
Cream of Spinach Soup
Puréed Pea Soup
Green Chile and Tomatillo Soup
Chayote Soup
Hearts of Palm Soup
Zucchini and Onion Soup
Winter Squash Soup
Celery and Corn Soup
Leek Soup
Lentil Soup
Sweet Potato and Red Pepper Soup
Walnut Soup
Mexican Gazpacho
Maria’s Tomato Gazpacho
Avocado Soup
Cold Chayote Soup
Chilled Zucchini-Cilantro Soup
* Soups
|
|
|
