How to get Creamy Cauliflower Soup with Bacon

How to Get Creamy Cauliflower and Bacon Soup Recipe

You know who get along great together? Cauliflower and bacon. That is who. But cauliflower and cream also have a thing going on. Obviously there is only one way this can end, and it ain't enough. 

There is not really important to this haze other than getting three constituents together that were born to be together. We start by sautéing bacon in a saucepan until crisp, also use that rendered bacon fat to sweat some onions, garlic, and scallions. In goes funk stock, cream( half- and- half or milk will work if you'd prefer), and cauliflower for a poach. 

 

Bacon goes back by on with some scallions, the haze gets seasoned, and that is about each there's to it. occasionally simple perfection is just not worth intruding with. 

How to Make Creamy Cauliflower Soup with Bacon

Ingredients

• 1/2 pound sliced bacon, cut into 1/2-inch pieces
• 1 medium onion, finely chopped (about 1 1/2 cups)
• 6 scallions, white and pale green parts only, thinly sliced
• 4 medium cloves garlic, thinly sliced
• 1 quart homemade or store-bought low-sodium chicken stock, plus more as needed
• 2 bay leaves
• 1 cup half-and-half or heavy cream
• 1 head cauliflower, cut into florets
• Kosher salt and freshly ground black pepper

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Directions 

 

Step 1- Heat bacon in a large Dutch roaster over medium-high heat, stirring constantly until bacon is fully crisp. Remove from Dutch roaster with a slotted ladle and set away, leaving fat in Dutch roaster. 

 

Step 2- Add onions, half of scallions, and garlic, and cook, stirring constantly and scraping up browned bits from the bottom of the visage until onion is softened, about 5 twinkles. 

 

Step 3- Add funk stock, bay leaves, half- and- half( or cream), and cauliflower. Season to taste with swab and pepper. Cover and cook until cauliflower is fully tender, about 30 twinkles. 

 

Step 4- Working in batches, mix haze until fully smooth( if you do not have a veritably important blender, remove the bay splint beforeblending.However, pass the haze through a fine- mesh strainer after blending); if haze is too thick, whisk in fresh hot funk stock, If anextra-smooth haze is asked . Season to taste with swab and pepper and serve sprinkled with crisp bacon pieces and remaining scallions.