When the MVP award is handed out to vegetables, look for Cauliflower to be a serious contender. It’s a bit of a dark horse, as it is pale, smells funny and is lumpy and misshapen, but once a cook learns how to use it, it will definitely get called up to the show more and more frequently. It is fantastic when blended into a soup, adding a satisfying creaminess that is amazingly low carb and low fat. Its mild flavor pairs well with just about any flavor or cuisine, but especially tasty is the addition of cheese and bacon. Keep in mind that a little bacon goes a long way, and if you use strongly flavored cheese, you don’t need to add too much, so this soup can still be relatively healthful.
- 8 oz. bacon diced
- 1 onion chopped
- 8 green onions thinly sliced
- 4 cloves garlic minced
- 4 cups chicken stock
- 2 bay leaves
- 1 cup whole milk or half and half
- 1 head cauliflower cut into florets
- 2 cups white cheddar cheese shredded
- 1 tsp. salt
- 1 tsp. black pepper
- Over medium-high heat, cook bacon in a large soup pot or Dutch oven, stirring occasionally until crisp. Remove from pot, and set aside. Reserve 2 tbsp. of the bacon fat.
- In same pot, with reserved fat, add onions, green onions and garlic, stirring constantly and scraping up browned bits from the bottom of the pan. Cook until onions are soft, about 5 minutes.scallions
- Add stock, bay leaves, milk, cauliflower, salt and pepper. Cover and cook about 30 minutes, or until cauliflower is tender.
- Remove bay leaves. Working in batches if necessary, blend soup until smooth. Return to pot and add the cheese, stirring until melted.
- If the soup is too thick, whisk in additional chicken stock until it is the desired consistency.
- Serve with the bacon sprinkled on top, and garnish with more green onions if desired.