cauliflower soup

[Guest guest]

You might try setting it up on a small table or cart. I have a rolling cart with wheels that I picked up for a couple of bucks at a yard sale-very convenient for aiming the oven at the sun, and I just cover it with a grill cover and leave it outside. Having it off the ground allows for better circulation.Sent from my iPadOn Jan 31, 2012, at 1:18 AM, Velda <solomon@...> wrote:

Just noticed you said your friend had it on cold ground. Our ground

here is not very cold since day time temps have come close to 70!

(very strange winter). Where I set it, the dirt felt sort of warm

when I started (solar doing something, haha).

Velda

On 1/30/2012 10:13 PM, Velda wrote:

Definately not shaded. The

last one I cooked was done in about 3 hours, no problem, but no

clouds late in afternoon either. Mine I set up out on the south

side of the redwood tree, on the ground (wish I had a table, but

not yet). Nothing at all blocking it. I think we are just having

too many clouds. Will put it out earlier tomorrow. I had asked Mel

to put it out from porch into sun and he forgot, so I put it out

today as I left for Curves, when I saw it on porch still.

Interestingly enough, there was almost full sun on it on porch,

though it was at a slightly back angle where it was sitting on a

chair overnight. But it was quite warm, though I would not say hot

, it at least had gotten some sun there. I put it out on the angle

of the drive facing the sun, no shade at all, but when I got out

of curves, it was all cloudy. I left it out until 4, having moved

it in front of the redwood, and it did not even register on the

thermometer. Strange. The pumpkin felt nicely warm, but not warm

enough that I felt it was at all hot and I stabbed it with a fork

and it still is quite firm. The smaller sugar pumpkin I cooked in

Nov was done easy in 3 hours and pierced easy when I tested it.

Velda

On 1/30/2012 9:55 PM, Berry wrote:

I think it should be okay if you leave it out where it is

cool-I often leave stuff on my porch overnight since the temps

are in the 40's or low, and the average fridge is about that.

I am just wondering why it isn't cooking well though? I can

usually do a HUGE pumpkin or squash in a couple of hours. Are

you sure the oven is getting DIRECT sunlight, not shaded by

trees, satellite dish, car reflections, etc? A friend that

lives near me was having problems, and since she is in the

same town, I assumed we should be able to cook at about the

same rate-turns out she had her oven sitting on her CAR, which

was absorbing all the heat, or was setting it directly on the

cold ground which also absorbed it-just wondering where/how

yours is set up?

Sent from my iPad

On Jan 31, 2012, at 12:24 AM, Velda <solomon@...>

wrote:

Ha Ha, Mel asked if I had put flour in it to thicken

it? Isn't that

funny? IT is one I will do again.

Hey, hoping you are still up. Have a question. Two days

ended in only

partial sun. Had that big squash in sun oven and it

never did get hot

enough to cook it. My regular big oven is broke at

moment. Can I leave

it out in cool overnight, then sun cook it a third day

safely?

Velda

On 1/30/2012 8:43 PM, wrote:

> Wonderful! I am glad you both enjoyed it! I served

it to my mom once and she absolutely refused to believe

it didn't have butter and cream and other goodies.

>

>

>

>

>

>> (steamed) Cauliflower + tiny bit of salt+

modest amount shredded sharp

>> cheddar + some of the steaming water + VitaMix=

HEAVENLY soup.

>> Thanks B for the great idea. I bought

Cauliflower today and made

>> soup tonight. Husband wanted seconds and would

have taken thirds had

>> there been any left. I simply can't believe how

velvety it is, with NO

>> other ingredients! Amazing.

>> Velda

>>

>

>

>

> ------------------------------------

>

> Please bookmark these pages:

>

> /links/

> (this is the Links page where I save the answers to

FAQs and Answers, Recipes, and LOTS of other helpful

information - this page is always being added to)

>

> /links/IMPORTANT__Membership__001327149393/

> PLEASE DON'T UNSUBSCRIBE IF YOU ARE GETTING TOO

MUCH MAIL! (if you unsubscribe, you will lose access to

the Links page - an Encyclopedia of Collected Vitamix

Wisdom! Go to this link to learn how to stop mail from

coming, but STILL be a member of the group so you can

STILL visit the Links page and read messages

online!

[Guest guest]

Baa humbug. I set it out early, up on a makeshift table facing the

sun. Temp got up to 175 before L left. By the time I returned from

an errand, the temp was down below where it could be read and the

pumpkin is still not done-- out came the clouds again, heavily this

time.  I will try again tomorrow. I sure would hate to lose this

pumpkin.

Velda

On 1/31/2012 4:55 AM, Berry wrote:

You might try setting it up on a small table or cart.  I have

a rolling cart with wheels that I picked up for a couple of

bucks at a yard sale-very convenient for aiming the oven at the

sun, and I just cover it with a grill cover and leave it

outside.  Having it off the ground allows for better

circulation.

Sent from my iPad

On Jan 31, 2012, at 1:18 AM, Velda <solomon@...>

wrote:

 

Just noticed you said your friend had it on cold ground.

Our ground here is not very cold since day time temps have

come close to 70! (very strange winter). Where I set it,

the dirt felt sort of warm when I started (solar doing

something, haha).

Velda

On 1/30/2012 10:13 PM, Velda wrote:

Definately not shaded. The last one I cooked

was done in about 3 hours, no problem, but no clouds late

in afternoon either. Mine I set up out on the south side

of the redwood tree, on the ground (wish I had a table,

but not yet). Nothing at all blocking it. I think we are

just having too many clouds. Will put it out earlier

tomorrow. I had asked Mel to put it out from porch into

sun and he forgot, so I put it out today as I left for

Curves, when I saw it on porch still. Interestingly

enough, there was almost full sun on it on porch, though

it was at a slightly back angle where it was sitting on a

chair overnight. But it was quite warm, though I would not

say hot , it at least had gotten some sun there. I put it

out on the angle of the drive facing the sun, no shade at

all, but when I got out of curves, it was all cloudy. I

left it out until 4, having moved it in front of the

redwood, and it did not even register on the thermometer.

Strange. The pumpkin felt nicely warm, but not warm enough

that I felt it was at all hot and I stabbed it with a fork

and it still is quite firm. The smaller sugar pumpkin I

cooked in Nov was done easy in 3 hours and pierced easy

when I tested it.

Velda

On 1/30/2012 9:55 PM, Berry wrote:

I think it should be okay if you leave it out where

it is cool-I often leave stuff on my porch overnight

since the temps are in the 40's or low, and the

average fridge is about that.  I am just wondering why

it isn't cooking well though?  I can usually do a HUGE

pumpkin or squash in a couple of hours.  Are you sure

the oven is getting DIRECT sunlight, not shaded by

trees, satellite dish, car reflections, etc?  A friend

that lives near me was having problems, and since she

is in the same town, I assumed we should be able to

cook at about the same rate-turns out she had her oven

sitting on her CAR, which was absorbing all the heat,

or was setting it directly on the cold ground which

also absorbed it-just wondering where/how yours is set

up?

Sent from my iPad

On Jan 31, 2012, at 12:24 AM, Velda <solomon@...>

wrote:

 

Ha Ha, Mel asked if I had put flour in it to

thicken it? Isn't that

funny? IT is one I will do again.

Hey, hoping you are still up. Have a question.

Two days ended in only

partial sun. Had that big squash in sun oven and

it never did get hot

enough to cook it. My regular big oven is broke

at moment. Can I leave

it out in cool overnight, then sun cook it a

third day safely?

Velda

On 1/30/2012 8:43 PM, wrote:

> Wonderful! I am glad you both enjoyed it! I

served it to my mom once and she absolutely

refused to believe it didn't have butter and

cream and other goodies.

>

>

>

>

>

>> (steamed) Cauliflower + tiny bit of

salt+ modest amount shredded sharp

>> cheddar + some of the steaming water +

VitaMix= HEAVENLY soup.

>> Thanks B for the great idea. I

bought Cauliflower today and made

>> soup tonight. Husband wanted seconds

and would have taken thirds had

>> there been any left. I simply can't

believe how velvety it is, with NO

>> other ingredients! Amazing.

>> Velda

>>

>

>

>

> ------------------------------------

>

> Please bookmark these pages:

>

> /links/

> (this is the Links page where I save the

answers to FAQs and Answers, Recipes, and LOTS

of other helpful information - this page is

always being added to)

>

> /links/IMPORTANT__Membership__001327149393/

> PLEASE DON'T UNSUBSCRIBE IF YOU ARE GETTING

TOO MUCH MAIL! (if you unsubscribe, you will

lose access to the Links page - an Encyclopedia

of Collected Vitamix Wisdom! Go to this link to

learn how to stop mail from coming, but STILL be

a member of the group so you can STILL visit the

Links page and read messages online!

Groups Links

>

>

>

>

=

=

[Guest guest]

I'm with Diane, when I make my cold green soups, I always add in something at the end (on the lower variable speeds) to chew. Often is it some cucumber or red pepper or avocado or lately, I've been using roasted pumpkins seeds or walnuts.

Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)))><'>www.VitamixLady.comwww..com<))><

On Feb 1, 2012, at 7:17 AM, Diane Kann wrote:

My taste preference for mushrooms )is pretty much "fresh" not over cooked (lightly cooked is fine) and not blended. When I add them to soups (which is often) I usually just chop or slice and add (either raw to just warm with the soup or lightly sauteed first). In fact, in soups, I often saute onions and mushrooms (chopped large or sliced, depending on the soup) as I'm not fond of them blended.

On blended soups, I prefer to leave a small amount of veggies in chunky form--I don't really care for very smooth soups--it needs to have a little texture. Just personal preference!

Diane K

Heart of Christmas Farmshttp://hocfarms.comon facebook: http://www.facebook.com/pages/Heart-Of-Christmas-Farms/62673422893

on localharvest: http://www.localharvest.org/heart-of-christmas-farms-llc-M19402

On Tue, Jan 31, 2012 at 2:51 PM, busymomothree <mich_hamilton@...> wrote:

Well, I slightly steamed a head of cauliflower yesterday to make soup. Threw it into the blender with a couple baby carrots and about 3 or 4 mushrooms that were needing to be used.

Boy was that a mistake. I totally underestimated the "browness" of the mushrooms.

It looked like wet cement and tasted not much better. It went down the drain.

--

[Guest guest]

Fresh sprouts or micro greens are lovely tossed in a soup just before eating. You can very easily grow your own in a simple mason jar. They add a nice crunch and burst of freshness. My favorite is sunflower greens, but my daughter likes alfalfa or mung bean sprouts on her soups. I sometimes also put a few chunks of unblended veggies in the bottom of my soup bowl and pour the hot soup over them and a little shredded cheese-the hot soups melts the cheese JUST enough for it to be nice and stringy.Sent from my iPadOn Feb 1, 2012, at 7:21 AM, Lea Ann Savage <lsavage@...> wrote:

I'm with Diane, when I make my cold green soups, I always add in something at the end (on the lower variable speeds) to chew. Often is it some cucumber or red pepper or avocado or lately, I've been using roasted pumpkins seeds or walnuts.

=

[Guest guest]

This is not the recipe that has been circulating on the list but it's the one I

use. I use the bag of frozen cauliflower so it comes already blanched and it

finishes cooking in the VM.

The blue cheese gets crumbled over each bowl when it's ready for service. We

love it.

Cauliflower Soup with Two Cheeses - Serves 4

Published in: Seriously Simple, page 40

Ingredients

2 pounds Cauliflower -- florets

3 1/2 cups Chicken broth -- or Veg. broth

1 teaspoons Dijon Mustard

Salt and pepper

1 cup Cheddar Cheese -- shredded

1/4 cup Blue cheese -- crumbled

Scallions (finely chopped) -- to garnish

Instructions

1. In a medium saucepan, combine the cauliflower and broth. Bring to a simmer

over medium high heat Reduce heat to medium and cook for about 20 minutes, or

until the cauliflower is soft. Remove from heat.

2. Puree the soup in the pot with a hand blender or in a food processor fitted

with the metal blade. You may need to add a bit more broth. Return the soup to

the pot, if necessary. Add the shredded Cheddar cheese, mustard, salt and pepper

and whisk to completely incorporate. Taste and adjust the seasonings.

3. To serve, ladle the soup into shallow soup bowls and garish with the blue

cheese and scallions or chives.

serve immediately.

Recipe Notes

One package of frozen cauliflower florets makes just the right amount of soup

for two nice servings.

Exported from A Cook's Books -- Recipe management for Macintosh

[Guest guest]

Thanks ever so much. We're going to get some cooler weather and this will be perfect.

cauliflower soup

This is not the recipe that has been circulating on the list but it's the one I use. I use the bag of frozen cauliflower so it comes already blanched and it finishes cooking in the VM. The blue cheese gets crumbled over each bowl when it's ready for service. We love it.Cauliflower Soup with Two Cheeses - Serves 4Published in: Seriously Simple, page 40Ingredients2 pounds Cauliflower -- florets3 1/2 cups Chicken broth -- or Veg. broth1 teaspoons Dijon MustardSalt and pepper1 cup Cheddar Cheese -- shredded1/4 cup Blue cheese -- crumbledScallions (finely chopped) -- to garnishInstructions1. In a medium saucepan, combine the cauliflower and broth. Bring to a simmer over medium high heat Reduce heat to medium and cook for about 20 minutes, or until the cauliflower is soft. Remove from heat.2. Puree the soup in the pot with a hand blender or in a food processor fitted with the metal blade. You may need to add a bit more broth. Return the soup to the pot, if necessary. Add the shredded Cheddar cheese, mustard, salt and pepper and whisk to completely incorporate. Taste and adjust the seasonings.3. To serve, ladle the soup into shallow soup bowls and garish with the blue cheese and scallions or chives.serve immediately.Recipe NotesOne package of frozen cauliflower florets makes just the right amount of soup for two nice servings. Exported from A Cook's Books -- Recipe management for Macintosh