Friday, December 14, 2012

It is soup weather. Just lovely. During this time of year I am happy just eating soup. French Onion is my favorite. But there are so many different soups to try I am not going to limit myself. I decided on a cauliflower, bacon and cheese soup. It also tastes really good if you omit the bacon and cheese and add a bit of curry spices to it. 

Cauliflower Bacon & Cheese Soup

Adapted from 

  • 1 med. head of cauliflower, separated into flowerettes
  • 1 med. onion, chopped
  • 1 carrot, chopped
  • 1 rib celery, chopped, or about 1/4 to 1/2 cup
  • 4 cups chicken stock
  • 1/2 tsp. Worcestershire sauce
  • 1 cup Cheddar cheese, grated
  • salt and pepper
  • 2 cups half-and-half or light cream
  • chopped chives
  • crispy bacon crumbled for garnish and yumminess
  1. Combine cauliflower, onion, carrot, celery, and chicken stock in slow cooker.
  2. Cover and cook on low for 6 to 8 hours.
  3. Puree in blender to desired consistency.
  4. Return to low. Blend in cream, Worcestershire, and cheese. Add salt and pepper to taste. Stir to mix well.
  5. Turn slow cooker to high and heat through; garnish servings with chopped chives, and crisp bacon crumbles if desired.

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