Cauliflower, Bacon & Cheese Soup and Down 3 more Pounds
Brian loves soup for supper for a change and tonight is the perfect time to use up that head of cauliflower in the bottom of the refrigerator. Usually I make a recipe from the Lazarus Restaurant Cookbook but I am making this one up as I go for a change. I have lots of bacon on hand and a pot of fresh chives on the patio so there are multiple inspirations!
Ingredients for Cauliflower Bacon & Cheese Soup:
8-9 slices of bacon
1/2 onion chopped fine
1 carrot diced
1 stalk celery diced
1 head fresh cauliflower chopped
2-3 T. sliced chives + more for garnish
2 quarts chicken stock
1/3 C. flour
1 t. salt
1/2 t. black pepper
8 oz. shredded cheese (I like part cheddar and part Velveeta)
Stir constantly until the soup thickens. Reduce the heat to the lowest heat until you are ready to serve. Just before you are ready to ladle up the soup stir in the cheese until it melts and is smooth add the bacon pieces and stir together. Do not bring the heat back to a boil. Only heat to serving temperature after adding the cheese and bacon
Garnish with fresh chives if desired and enjoy! Yield 8-10 servings.