Creamy Cauliflower and Bacon Soup Recipe
Creamy Cauliflower and Bacon Soup
Submitted By: Taz
Ingredients:
½ lb Thick Cut Bacon - small chopped
1 Large Cauliflower - cut into small florets
1 Medium Onion - diced
5 cloves Fresh Garlic - rough chopped
4 Green Onions - sliced thin (separate white and green)
3 Cups Low Sodium Vegetable Stock - can substitute low sodium chicken stock if desired
3 Cups Heavy Cream - can substitute half and half if desired
½ Cup Fresh Grated Parmesan Cheese
2 sprigs Fresh Thyme
1 Bay Leaf
Kosher Salt to taste
Freshly Ground Black Pepper to taste
Preparation:
- Place a large pot with a tight fitting lid over medium-high heat and add the bacon - Allow to cook (stirring constantly) until crisp (apx 10-15 minutes) - Using a slotted spoon, transfer to absorbent paper - Set aside until needed
- Add the onion and the white parts of the green onions and sauté until softened (apx 5 minutes) - Add garlic and continue to sauté until fragrant (apx 2 minutes)
- Add the cauliflower, vegetable/chicken stock, thyme, and bay leaf - Thoroughly combine
- Bring to a simmer - Reduce heat to medium-low - Cover, and allow to simmer (stirring occasionally) until cauliflower is tender (apx 20-30 minutes)
- Remove the thyme sprigs and bay leaf - Using an immersion blender* purée until smooth
- OPTIONAL: If you want an extra smooth soup, pass through a fine mesh sieve
- Add the heavy cream/half and half and parmesan cheese - Stir to thoroughly combine making sure that the cheese is completely melted - Adjust seasoning with salt and pepper to taste
- Serve hot garnished with the green parts of the green onions, the crisp bacon pieces, and a drizzle of olive oil as a starter or 'on its own' with a good 'hunk' of crusty bread
*
Transfer to a blender (in batches if necessary) as alternative
