3821. ROASTED CAULIFLOWER SOUP with AGED CHEDDAR and BACON

Serves: 4-6


1 head cauliflower, cut into florets
2 Tbsp. olive oil
salt and pepper
5 strips center cut bacon
1 medium onion, diced
2 cloves garlic, minced
1 tsp. fresh thyme, chopped
3 cups chicken (or vegetable) broth
1 cup aged, sharp white cheddar cheese, shredded
1 cup milk or cream
salt and pepper to taste

Heat your oven to 400º F. Toss the cauliflower florets with the 2 Tbsp. olive oil, and some salt and pepper. Spread the florets out on a cookie sheet and roast, about 20 minutes, until they start to brown and have softened.

Meanwhile, cook the bacon in a skillet on the stove top. Remove the bacon when crisp, and drain on some paper towels. Keep the remaining bacon grease in the skillet and add the diced onion. Cook for about 5 minutes, until the onion softens.

Add the garlic and thyme to the onions, and cook until fragrant, about 1 minute.

Scrape the onion/garlic mixture into a large saucepan.

When the cauliflower is done, place the florets in the saucepan with the onions and garlic. Add the broth. Bring to a boil, cover, and reduce the heat. Let the soup simmer for 20 minutes.

Meanwhile, prepare your toasts. Slice up some crusty bread, lay it on a cookie sheet and brush each slice with some olive oil. Sprinkle with salt.

After 20 minutes, puree the soup using an immersion blender (or you can use a regular blender, just do it in batches and return it to the pot).

Stir in the cheese, stirring until melted completely.

Remove the soup from the heat and stir in the milk. Season with salt and pepper to taste.

Toast the bread slices in the oven for just a couple of minutes, until they start to brown a bit.

Serve the soup with the toast slices and sprinkle each bowl of soup with some of the crisped up bacon.


bacon recipe source: Christine Carlisle, Chew Nibble Nosh (@chewnibblenosh), October 17, 2012

3448. CAULIFLOWER COCONUT SOUP with CRISP BACON

yields four servings 


1 large cauliflower 
1 tablespoon coconut oil 
1 medium onion, diced 
2 cloves garlic, peeled and smashed 
2 cups beef broth 
1 teaspoon salt 
1/2 teaspoon ground black pepper 
1/2 cup coconut milk 
8 slices of crispy bacon, crumbled

Cut cauliflower roughly into smaller pieces and set aside. Set a large pot over medium-high heat and add the coconut oil. Fry the onions, carrots and garlic for about 5 minutes or until they are softened. Add the cauliflower and fry until it becomes a little bit browned.

Add broth and 1 cup water, bring to a boil. Reduce the heat and simmer (covered) until the vegetables are tender, about 45 minutes.

Puree the vegetables with a handheld blender in the pot. It is possible to use a regular blender for this step, but be careful that the hot liquid doesn’t spatter out.

Add salt, pepper and coconut milk then stir to combine. Top with crispy fried bacon bits and serve.


bacon recipe source: Simone Van Den Berg, Simone's Kitchen; on Relish.com

2731. ROASTED CAULIFLOWER SOUP wtih BACON

serves six


1 head cauliflower, cut into 2-inch pieces
1/3 cup olive oil, divided
8 slices bacon, chopped
1 onion, finely chopped
3 tablespoons finely chopped garlic
6 cups chicken or vegetable stock
3 cups torn French or Italian bread, crusts removed
1 teaspoon paprika
a pinch of cayenne pepper
2 teaspoons white wine vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons minced fresh flat-leaf parsley

On baking sheet, combine cauliflower and 2 tablespoons of the olive oil; toss to coat evenly and spread in a single layer. Roast in preheated oven until soft and brown around the edges, about 20 minutes. Set aside.

In a large pot, heat the remaining oil over medium heat. Add bacon and cook until crisp. Remove with a slotted spoon to a plate lined with paper towels.

Pour off all but about 3 tablespoons of the fat in the pot. Add onion and garlic; saute for 2 minutes. Add cauliflower, stock, bread, paprika and cayenne; bring to a boil. Reduce heat and simmer until cauliflower is tender, about 10 minutes. Stir in vinegar.

Using an immersion blender, or in a food processor or blender in batches, puree soup until smooth. Return to the pot, if necessary, and season with salt and black pepper.

Ladle into heated bowls and garnish with parsley and bacon.


bacon recipe courtesy of: 300 Sensational Soups by Carla Snyder and Meredith Deeds, 2008. p. 56

2589. CAULIFLOWER SOUP with BACON, PECORINO ROMANO and TRUFFLE OIL

2 ounces applewood-smoked bacon (about 2 1/2 slices), chopped

1 cup chopped onion

3/4 cup chopped celery

2 garlic cloves, chopped

6 cups 1-inch pieces cauliflower (cut from 1 large head)

3 1/2 cups (or more) low-salt chicken broth

1 3/4-inch cube Pecorino Romano cheese plus additional cheese shavings for serving

1/2 cup heavy whipping cream

white or black truffle oil (for drizzling)

Sauté bacon in heavy large saucepan over medium heat until golden brown and some fat renders. Add onion, celery, and garlic. Cover and cook until vegetables are soft, stirring occasionally, about 7 minutes. Add cauliflower, 3 1/2 cups broth, and cheese cube. Bring to boil. Reduce heat to medium-low, cover, and simmer until cauliflower is tender, about 20 minutes. Puree soup in batches in processor. Return to same pan. Add cream and bring soup to simmer. Thin with more broth by 1/4 cupfuls if desired. Season with salt and pepper. Do ahead Can be made 1 day ahead. Cool slightly; cover and chill. Rewarm before continuing. Ladle soup into bowls. Sprinkle with cheese shavings; drizzle with truffle oil.

bacon recipe courtesy of: Carolynn Angle, Standard Tap, 2nd & Poplar Street, Philadelphia, Pennsylvania, 19123 | Bon Appetit, January 2007

2310. ALE, BACON, CHEDDAR and CAULIFLOWER SOUP

yields 4-6 servings


2 tablespoons butter
4 oz. bacon, chopped
1 medium onion, chopped
1 medium carrot, chopped
1 medium celery rib, chopped
1 tablespoon minced garlic
salt and black pepper
1 small cauliflower, cored and chopped
2 12-oz. bottles Belgian dark-abbey-ale style beer, i.e. Brooklyn Local 2, Westmalle Dubbel
3 cups vegetable or chicken stock
1 bay leaf
pinch of cayenne pepper
1 tablespoon mustard
8 oz. sharp cheddar cheese, grated
2 tablespoons cornstarch
chopped fresh cilantro or chives for garnish

Put the butter in a large pot over medium heat. When it melts, add the bacon and cook until it begins to brown, about 5 minutes. Add the onion, carrot, celery, garlic and some salt and pepper and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.

Add the cauliflower, beer, stock, bay leaf and cayenne. Bring to a boil, then adjust the heat so the mixture bubbles steadily; cover and cook until the cauliflower is very tender, 10 to 15 minutes. Remove and discard the bay leaf. Stir in the mustard, and puree the soup with an immersion blender or semi-puree it with a potato masher.

Toss together the cheddar and cornstarch. Add the cheese mixture to the soup a handful at a time, stirring all the while, until it's well incorporated and the soup is smooth. Serve hot, garnished with the herb.


bacon recipe courtesy of: Mark Bittman, "Tastes Great. More Filling." The New York Times Magazine, page 44, September 4, 2011

2290. CREAMY CAULIFLOWER SOUP with BACON and GORGONZOLA

yields four servings


1/2 head cauliflower
3 cups broth (vegetable, mushroom or chicken)
salt, to taste
2 slices bacon
2 tablespoons crumbled gorgonzola cheese

Steam the cauliflower until very tender. In the meantime, cook the bacon until crisp. Finely mince cooked bacon. Heat the broth in the microwave. Drain the cauliflower and add to blender. Pour in the broth, blend on high until smooth. Season with salt to taste. If the soup is too thick, you can add a bit more broth. Ladle soup into bowls, garnish with bacon and gorgonzola.


bacon recipe courtesy of: Jaden Hair, Steamy Kitchen, 11523 Palm Brush Trail, Box #363, Bradenton, Florida 34202, September 20, 2010