Cauliflower Soup With Bacon Bones

Reduce heat to low. Ingredients 1 tbs olive oil 1 large brown onion chopped 1 whole small cauliflower cut into florets 450g potatoes peeled chopped 500g bacon bones 4 cups chicken stock 6 slices bread cut into 2cm cubes. Roasted cauliflower florets get pureed until smooth and garnished with fried bacon caramelized onions and roasted garlic croutons.

Camila Farah

Stir in potato cauliflower chicken broth and water. Olive oil and some salt and pepper. It s simple to make and reheats beautifully. 3 blend soup in batches until smooth. Simmer briskly until the peas have dissolved and meat is falling off the bacon bones.

Add potato cauliflower and stock to the pot. Chop all vegetables and put all the ingredients in a large saucepan and bring to the boil. Spread the florets out on a cookie sheet and roast about 20 minutes until they start to brown and have softened. Heat your oven to 400 f. Fry the bacon until crispy.

Remove the bacon when crisp and drain on some paper towels. Simmer 12 minutes or until vegetables are. Add garlic and salt and stir for 1 minute. Cook covered until the onion and cauliflower are soft and tender about 15 minutes. How to roast cauliflower roasting cauliflower is extremely simple and doesn t have to be reserved for the florets.

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Add onion and garlic and sauté until onion is soft and translucent. Reserve the bacon fat. 2 add potato cauliflower and stock. Cauliflower and bacon are natural born partners. Approx 2 1 2 hours remove the bones remove meat from the bones chop and put back in the saucepan.

When it s cool enough to handle crumble the bacon and set aside. No longer is this soup simple now it s gourmet. Cauliflower gets a flavor packed smoky jolt from bacon in this creamy comforting soup. 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. Add onion and bacon.

Add the cream cheese and the. Ingredients 2 heads 2 heads cauliflower 1 1 onion 6 cloves 6 cloves garlic 4 tbsp 4 tbsp chopped parsley fresh 1 5 tsp 1 5 tsp salt 1 tsp 1 tsp thyme fresh or dried 1 2 tsp 1 2 tsp ground pepper i used a mix of black pepper sichuan pepper and pink pepper 3 tbsp 3 tbsp olive. Why this recipe works. Bring to the boil. Toss the cauliflower florets with the 2 tbsp.

Meanwhile cook the bacon in a skillet on the stove top. Cook and stir onion and celery in the hot oil until translucent about 5 minutes. Cook stirring 3 minutes or until soft. Combine the cauliflower onion and stock broth in a large saucepan. Instructions heat large pot or dutch oven on medium heat then add bacon to the pan and cook for a few minutes stirring regularly.

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Method 1 heat oil in a saucepan over moderate heat. Cover pot partially bring to boil then turn down. Method 1 heat oil in a saucepan over moderate heat. Meanwhile cook the bacon in a skillet on the stove top. Add the cream cheese and the.

Cover pot partially bring to boil then turn down. When it s cool enough to handle crumble the bacon and set aside. Add onion and garlic and sauté until onion is soft and translucent. Remove the bacon when crisp and drain on some paper towels. Add potato cauliflower and stock to the pot.

Instructions heat large pot or dutch oven on medium heat then add bacon to the pan and cook for a few minutes stirring regularly. Stir in potato cauliflower chicken broth and water.