Cauliflower Soup with Bacon and Croutons
Adapted From: Web
Ingredients
1/2 loaf Sourdough bread (about 8 oz; cut into 1/2 inch cubes)
1/4 cup Olive Oil
1 Tbs Thyme (fresh; chopped)
1/2 tsp Salt
1/4 tsp Pepper
10-12 slice Bacon
3 Tbs Butter
3/4 cup Celery (chopped; 2 ribs)
1 Shallot (large; thinly sliced)
2 clove Garlic (coarsely chopped)
4 cup Chicken Broth
1 Tbs Thyme (fresh; chopped)
1 head Cauliflower (cut into 1 inch pieces)
Salt (to taste)
Pepper (to taste)
Directions
For the Croutons:
Preheat oven to 400.
Arrange bread cubes in a single layer on a rimmed baking sheet.
Drizzle with oil.
Sprinkle with 1 Tbs thyme and season with salt & pepper.
Toss until coated.
Baked until golden and crisp, about 10-12 minutes on center rack.
Set aside to cool.
For the Bacon:
On another baking sheet, arrange bacon in a single layer.
Bake until browned and crisp, 15-17 minutes.
Drain on paper towels.
When cool enough to handle, cop into 1/2 inch pieces.
Set aside.
For the Soup:
In a large saucepan or dutch oven, melt the butter over medium-high heat.
Add celery, shallots, 1 tsp salt, pepper, and cook until soft; about 4 minutes.
Add garlic and cook until aromatic, about 30 seconds.
Stir in chicken broth, thyme, and cauliflower.
Bring mixture to a boil.
Reduce heat to a simmer.
Cover and cook until the vegetables are tender, about 20-25 minutes.
In batches, puree the soup in a food processor (or use your immersion blender) until smooth.
Season to taste with salt and pepper.
Original recipe indicated you chill & serve the soup cold, garnished with bacon & croutons. We have found we like it hot as much if not better.
Katie Dishes - Two Thumbs Up!
Delicious! I was seriously suprised at how much I really liked this. It ends up feeling pretty simple since it is pureed and smooth; but the flavors are complex and delicious! I highly recommend. Nice served cold in the summer, but just as terrific served warm!
