Cauliflower Soup With Bacon Toasts Recipes

CAULIFLOWER AND BACON SOUP

Steps:

• Heat large pot or dutch oven on medium heat, then add bacon to the pan and cook for a few minutes, stirring regularly, until bacon is crisp. Transfer to a paper towel-lined plate and set aside. Leave the bacon grease in the pot.
• Add onion and garlic and sauté until onion is soft and translucent.
• Add potato, cauliflower and stock to the pot. Cover pot partially, bring to boil then turn down to simmer for 20-25 minutes, until the vegetables are cooked.
• Add 3/4 of the bacon bits to the pot (reserving the rest for serving). Puree the soup using either a stick blender or food processor and process until smooth.
• Return soup to pot and place on medium heat. If the soup is too thick, add some more stock. Simmer for 5 minutes, or until soup is heated through.
• Remove from heat, season the soup to taste salt and mix cream through.
• Serve immediately, garnished with the remaining bacon bits, some sprinkled black pepper, shredded cheese and crusty bread, if desired.

CREAMY CAULIFLOWER SOUP WITH BACON

Steps:

• Melt butter in a large Dutch oven over medium. Add onion, thyme, salt, and garlic. Cover and cook, stirring occasionally, until onion is very soft and slightly caramelized, 10 to 12 minutes. Add flour to Dutch oven, and cook, stirring constantly, 1 minute. Add stock and potato. Increase heat to high, cover, and bring to a boil. Add cauliflower, and reduce heat to medium. Cook, uncovered, until cauliflower is tender, about 20 minutes.
• Transfer cauliflower mixture to a blender; add cayenne. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening, and process until smooth, about 1 minute. Ladle soup into bowls. Top with bacon and chives.

COLD CAULIFLOWER SOUP WITH BACON AND CROUTONS

Steps:

• For the croutons: Position a rack in the center of the oven and preheat the oven to 400 degrees F. Arrange the bread cubes in a single layer on a rimmed baking sheet. Drizzle with the olive oil. Sprinkle the thyme on top and season with the salt and pepper if using. Toss until coated. Bake until golden and crisp, 10 to 12 minutes. Set aside to cool.
• For the bacon: On another baking sheet, arrange the bacon in a single layer. Bake until browned and crisp, 15 to 17 minutes. Drain on paper towels. When cool enough to handle, chop into 1/2-inch pieces and set aside.
• For the soup: In a large saucepan or Dutch oven, melt the butter over medium-high heat. Add the celery, shallots, 1 teaspoon salt and 1/4 teaspoon pepper, and cook until soft, about 4 minutes. Add the garlic and cook until aromatic, about 30 seconds. Stir in the chicken broth, thyme and cauliflower. Bring the mixture to a boil. Reduce the heat to a simmer, cover and cook until the vegetables are tender, 20 to 25 minutes.
• In batches, puree the soup in a food processor until smooth. Season with salt and pepper. Cool the soup to room temperature, then refrigerate until ready to serve, at least 2 hours.
• Ladle the chilled soup into bowls and garnish with the croutons and bacon.
• Cook's Note: The soup can also be blended using an immersion blender.

BACON-CHEDDAR CAULIFLOWER CHOWDER

Steps:

• Cook bacon in a large skillet and over medium heat, turning occasionally, until crispy, 10 to 12 minutes. Transfer to a paper towel-lined plate with a slotted spoon, leaving bacon grease in the skillet. Crumble bacon when cool to the touch.
• Add celery and garlic to the skillet and cook in the bacon grease until celery is tender, 3 to 4 minutes. Add cauliflower, water, and onion powder; cover skillet to steam cauliflower. Cook, stirring every so often, until cauliflower is tender, about 5 minutes.
• Add milk, 1 3/4 cups chicken broth, and hot sauce. Bring to a boil.
• Meanwhile, whisk flour into the remaining chicken broth in a small bowl and drizzle into the boiling chowder. Add Cheddar cheese and 1/2 of the crumbled bacon. Stir until smooth and cheese has melted.
• Season with salt, pepper, and hot sauce. Ladle into bowls and top with remaining bacon.

CREAM OF CAULIFLOWER SOUP WITH BACON GREMOLATA

Steps:

• Heat olive oil in a saucepan over medium heat. Cook and stir onion and celery in the hot oil until translucent, about 5 minutes. Add garlic and salt, and stir for 1 minute. Stir in potato, cauliflower, chicken broth, and water. Bring to a boil, reduce heat to medium-low and simmer until cauliflower is tender and potatoes are easily smashed against the side of the pot, about 30 minutes.
• Puree the soup using an immersion blender until smooth. Reduce heat to low, season with cayenne pepper and salt. Pour in cream and stir until warmed. Season with more salt if needed.
• Cook bacon in a skillet over medium heat until crisp, about 8 minutes. Transfer cooked bacon to a paper towel lined plate to drain. Toss breadcrumbs in the remaining bacon grease in the skillet, and cook over low heat until toasted and crisp. Stir in cheese and continue to cook until melted. Transfer to a bowl and cool to room temperature. Stir in bacon, lemon zest, and parsley. Toss to coat.
• Serve soup garnished with bacon gremolata over the top.

CREAMY CAULIFLOWER AND BACON SOUP

Steps:

• Place cauliflower in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 8-10 minutes or until tender. Cool slightly., Place cauliflower and 1/2 cup cream in a food processor; cover and process until pureed. Transfer to a large saucepan., Stir in the cheese, salt, nutmeg, pepper and remaining cream. Add enough water to reach desired consistency; heat through. Sprinkle each serving with bacon.

CAULIFLOWER SOUP WITH BACON TOASTS

Steps:

• Melt the butter in a soup pot over medium heat. Add the onion and cauliflower and cook stirring occasionally, until the onion is softened but not browned, about 10 minutes.
• Add the chicken broth or the vegetable broth and bring to a boil. Reduce the heat and simmer until the cauliflower is softened, about 20 minutes.
• Meanwhile, in a nonstick skillet over medium heat, cook the bacon until crisp; drain on paper towel lined plate. (Do not clean the skillet.).
• Cut the bread on the diagonal into four 1" thick slices. Place the bread in the skillet and cook until golden on the bottom, 1-2 minutes.
• Flip and top each slice with 2 pieces of bacon and a handful of cheese. Cover until the cheese melts, about 1 minute.
• Puree the soup in batches in a blender until smooth. Season to taste with salt and pepper, if needed.
• Sprinkle with parsley and serve with the bacon toasts.