Creamy Cauliflower Soup with Bacon
You’ll noway miss the calorie- laden cream in this fresh take on a favorite downtime soup . Substituting a potato for the usual half- and- half or heavy cream gives this rich, full- bodied cauliflower soup a satiny texture without adding further fat.
Go ahead and add the cauliflower stem to the pot- it has great flavor and will be blended along with the boutonnieres.
Serve with a tossed salad or your favorite hearty sandwich. However, replace the adulation with olive oil painting, If you want to make this form fully dairy free.
Also read :- How To Make Acorn Squash Soup
Table of Contents
Ingredients
- 3 tablespoons butter
- 1 1/2 cups chopped yellow onion (from 1 medium onion)
- 1 tablespoon chopped fresh thyme
- 2 3/4 teaspoons kosher salt
- 3 garlic cloves, minced (about 1 Tbsp.)
- 2 tablespoons all-purpose flour
- 4 cups unsalted chicken stock
- 1 (12-oz.) russet potato, peeled and diced
- 1 pound fresh cauliflower florets (from 1 medium head)
- Pinch of cayenne pepper
- 4 thick-cut bacon slices (about 6 oz.), cooked and crumbled
- 2 tablespoons minced fresh chives
Directions
Step 1
Melt adulation in a large Dutch roaster over medium. Add onion, thyme, swab, and garlic. Cover and chef, stirring sometimes, until onion is veritably soft and slightly caramelized, 10 to 12 twinkles. Add flour to Dutch roaster, and cook, stirring constantly, 1 nanosecond. Add stock and potato. Increase heat to high, cover, and bring to a pustule. Add cauliflower, and reduce heat to medium. Cook, uncovered, until cauliflower is tender, about 20 twinkles.
Step 2
Transfer cauliflower admixture to a blender; add cayenne. Secure lid on blender, and remove center piece to allow brume to escape. Place a clean kerchief over opening, and process until smooth, about 1 nanosecond. spoon soup into coliseums. Top with bacon and chives.
↦ Creamy Cauliflower Soup with Bacon Recipe ⇩⇩⇩