Friday, September 23, 2016

Cauliflower-Cheddar Soup

Wow.  This is soup is sooooooooo delicious and so crazy creamy, it is hard to believe it only has 1 cup of heavy cream and 1 cup of cheddar in it.  It's a little bit of work to make it - only because you have to puree it, but it is so amazing -you won't mind at all.   I've adapted this from the book, "Keto in 28" by Michelle Hogan.  This is a perfect fall and winter food!

Cauliflower-Cheddar Soup
Serves 4

8 Slices of Bacon, Chopped
1 Tablespoon Butter
1 Medium Onion, Chopped
2 Teaspoons Minced Garlic
4 Cups of Cauliflower Florets 
4 Cups Chicken Broth
1 Cup Heavy Cream
2 Tablespoons Water
2 Tablespoons Corn Starch
1 Cup Shredded Sharp Cheddar Cheese
Chives - for garnish

Step 1:  In a large sauce pan over medium heat, cook the bacon until crispy.  With a slotted spoon, remove the bacon bits and place into a bowl for later use.  Do not discard the bacon fat in the pan.

Step 2:  In the pan with the bacon grease, add the butter, onion and garlic.  Saute over medium until onion is almost translucent.  Then, add the cauliflower.  Continue to saute for about 5 minutes, until the the cauliflower is beginning to soften.

Step 3:  Add the chicken broth to the pot and let it come to a boil.  Reduce the heat and let it simmer for about 15-20 minutes - until the cauliflower is soft.  Stir in the cream and remove from the heat.

Step 4:  Transfer the soup to a food processor and puree until very smooth.  

Step 5"  Return the soup to the pot and place over low heat.  

Step 6:  In a small bowl, whisk together the water and cornstarch.  Stir into the the soup and also add 1/2 the cheese.  Stir until the cheese melts.

Step 7:  To serve, garnish with the remaining cheese, the reserved bacon from step 1 and chives.

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