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Cauliflower Soup (Donna)

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Wonderful creamy tasty soup

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Ingredients

  • 6 slices bacon/pancetta chopped (I used Pancetta)
  • 1 cup chopped leek
  • 1/2 cup chopped celery
  • 4 garlic cloves minced
  • 8 cups chopped cauliflower florets and stems (approx. 2.5 lb. head)
  • 3 cups unsalted chicken stock
  • 1 tsp kosher salt
  • 1/4 tsp black pepper
  • 3/4 cup half-and-half
  • 2 oz. sharp cheddar cheese
  • 3 tbsp. chopped fresh chives

Details

Servings 6

Preparation

Step 1

1.Cook bacon/pancetta in Dutch oven, over med, stirring often, until crisp (4-7 min)
Transfer to paper towel using slotted spoon
Drain drippings reserving 1 Tbsp.
2. Increase heat to med-high. Add leek, celery and garlic to hot drippings in pan; cook, stirring often, until crisp-tender, about 5 min. Add cauliflower, stock, salt and pepper; bring to a boil. Cover and reduce heat to medium. Simmer until cauliflower is very tender, about 15 min.
3. Remove 1 cup vegetables with a slotted spoon, finely chop.
4. Pour remaining mixture into blender; add half and half. Remove center piece of blender lid to allow steam to escape; attach lid and place a clean towel over opening in lid. Process, starting slowly and increasing speed, until very smooth. 1 min 30 seconds to 2 minutes. Return mixture to pan with chopped vegetables, cook over med until warmed through, about 2 minutes. Ladle soup into fowls; top with bacon, cheese and chives.

I added pancetta to full pot.
200 calories; 13 g fat, 11 g protein; 12 g carb; 3 g fiber

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