Cauliflower, Bacon & Cheese Soup and Down 3 more Pounds

Not sure if this qualifies as a "light" supper.....actually NOT!  But when compared with a 3 course meal, or turning on the oven on a humid 90+ degree day in southern most Indiana.....it makes perfect sense to me!  Plus, even eating luxury cheesy soup I managed to drop 3 more pounds for a total of 10 pounds on a diet I can live with!  That is a total of 10 pounds now.  Good enough!  I will keep on with it.

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)

Cut the bacon into small bits and fry in the bottom of a heavy bottomed kettle until crisp then using a slotted spoon remove the bacon leaving the rendered fat.  Add the diced onion, carrot, and celery to the fat and stir fry 2-3 minutes.  Add the cauliflower and reduce the heat to very low, cover and cook stirring occasionally for about 10 minutes.  Add a tablespoon or two of butter if needed to keep moistened and from sticking if needed.  Add the flour and cook a few minutes over medium heat making a rue.

Add the stock, the milk, salt and pepper, and chives.  Stir and increase the heat to medium-high heat.
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.