A creamy cauliflower soup: a unique recipe to try
published on 11 October, 2018 at 13:34
Ingredients:
4C Cauliflower (large cauliflower head)
2 tbsp. Olive oil
Sea salt (I ended up using about 1 teaspoon)
Black pepper
8 slices bacon
½ Small onion, diced
3 Garlic cloves, chopped
1.5 C Shredded cheddar (~6 ounces), ¼ cup reserved
¼ C Shredded Parmesan cheese
3 C Chicken or vegetable broth
¼ C Heavy cream
¼ C Parsley, chopped
Preparation:
Wash and remove stem and green leaves from cauliflower; cut cauliflower into 1” size pieces; place it on a foil lined baking sheet and drizzle with olive oil. Sprinkle salt and pepper over cauliflower and bake for 30 minutes, flipping cauliflower half way through baking time. While cauliflower is baking cook bacon until done, but still chewy. Remove bacon from skillet and place on paper towels to drain excess grease. When cauliflower is out of the oven, heat the bacon fat over medium heat; when hot, add in onion and garlic, cooking until fragrant, about 1 minute. Add the broth and bring to a boil. As the broth comes to boil, add in cauliflower, cover and lower heat to medium low and let simmer for 20-30 minutes. Once cauliflower is softened turn heat to low and add cheese. Once cheese is melted stir in cream, bacon and parsley. Ladle soup into bowls and top with reserved cheddar cheese, bacon and other toppings.
Credit:
https://youtu.be/0zFFbA-gqio
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