Loaded Cauliflower Soup
This soup is a riff on loaded potato soup but way lower in carbs and just as filling!
Serves 4-6.
Ingredients
- 6 slices bacon; chopped
- 1 cup leeks
- 1/2 cup celery root or stalks; chopped
- 4 cloves garlic; minced
- 8 cups chopped cauliflower florets and stems; (2 1/2lb head)
- 3 cups unsalted chicken stock; best with homemade
- 1 teaspoon good sea salt
- 1 teaspoon freshly cracked black pepper
- 3/4 cup half and half
- 1/2 cup sharp cheddar cheese; grated
- 3 tablespoons chopped chives
- 3 tablespoons chopped parsley
Instructions
- In a frying pan, over medium heat, cook bacon until very crisp, 5-7 minutes. Using tongs transfer bacon to paper towels to drain and cool. Reserve 1 tablespoon drippings and discard the rest. Break up bacon into small bits once it has cooled and dried to crispy.
- To a medium size pot, add the bacon drippings, leeks, celery root/stalks and garlic. Increase heat to medium-high and cook stirring often until crisp-tender, about 5 mins.
- Add cauliflower, stock, salt and pepper – bring to boil. Cover and reduce heat to medium and simmer for about 15 mins until the cauliflower is very tender.
- Pour mixture into a blender (carefully!!) or use an immersion blender. Add the half and half and blend till nice and smooth.
- Return mixture to pan and cook until thoroughly warmed. Ladle soup into bowls and garnish with bacon, cheese, parsley and chives, croutons….
Notes
To Make Croutons: Slice your bread of choice and cut into 1/4” cubes. Melt 2 tablespoons of Honey Ghee and add dill or any other herb, salt, pepper and mix everything together. Spread out on a cookie sheet and place into a 375F preheated oven. Bake for 10-15 minutes, depending on crunchy you want them. Remove from oven and cool.
May use any of our ghee products to make croutons.
Tried this recipe?Let us know how it was!
Carrot and White Bean Soup