How to Cook Creamy Cauliflower Soup
Serves: 4
Preparation time: 15 mins
Cooking time: 35 mins
Ingredients needed to make Creamy Cauliflower Soup:
- 2 ½ lb cauliflower, cored and chopped into florets
- ½ lb bacon, sliced crosswise into ½’’ bits
- 2 tbsp fresh chives, chopped
- 1 onion, chopped
- ½ cup cheddar cheese, shredded
- ¼ cup heavy cream
- 4 oz cream cheese, sliced into 6 pieces
- 2 cups chicken stock
- Salt and freshly ground black pepper to taste
Cooking instructions for Creamy Cauliflower Soup:
- Heat a large skillet over moderate heat and throw in the bacon bits.
- Cook them until they turn crispy and drain it out, using a slotted spoon, to a plate, lined with paper towel to soak away excess grease.
- Skim off the bacon fat, leaving only a couple of tbsp of it in the pan.
- Throw in the chopped onions into the hot pan and sauté for about 10 minutes, over moderately low heat, until it softens and browns slightly.
- Increase the heat and toss in the cauliflower florets and stir them all together to mix well.
- Empty the cups of chicken stock into it and give it a good stir, while scraping out the browned bits sticking to the base of the pan.
- Bring it to a boil and lower the heat to bring it to a simmer.
- Put a lid on and continue to simmer for about 15-20 minutes, or until the cauliflower turns soft and mushy.
- Drop the cream cheese into it and mash them with a potato masher, while whisking it into the soup until well mixed.
- Fold in the heavy cream until they blend thoroughly and pour it into a blender.
- Pulse it into a smooth puree and return it to the pan to keep warm over slowest heat.
- Sprinkle ¾ of the bacon bits over the soup, along with a tbsp of chopped chives and stir them all together along with a dash of salt and generous amount of ground black pepper.
- Ladle it into soup bowls and top it up with shredded cheese and rest of the chives as well as bacon bits.
- Serve warm.
Image credit: Wikimedia Commons
