I am back in soup mode despite the fact that it is really warm around these parts still.
But winter will come soon enough and I will be eating a lot of soup! Cauliflower soup is one of my favorites. I used to hate it as a child and now I can't get enough! My kids however, really like this soup, although they do prefer it with no big cauliflower chunks. It is a good idea to serve different toppings for the soup in several separate bowls so everyone can custom their individual bowls. I just love the extra browned cauliflower pieces and leeks caramelized in the bacon fat. M-M-M-delicious!
Soup:
1 large head cauliflower, separated into florets, divided
1 small onion, chopped
4 cups chicken stock
1 cup milk
3 tablespoons creme fresh or sour creme (optional)
1/4 teaspoon nutmeg
Salt and pepper, to taste
Garnish:
I cup small cauliflower florets
1 small leek, white parts only, thinly sliced
4 ounces bacon, chopped
Parsley, chopped
Bread for serving (Optional)
Preparation:
Rinse and dry the cauliflower. Chop into rough florets. Set aside about a cup that you chop into smaller pieces for garnish. Bring Chicken stock and milk to a boil over medium-high heat. Add cauliflower and onions and keep a low boil until cauliflower is tender, about 15 minutes. Puree with an immersion blender. Add creme fresh, if using, and puree until desired smoothness. Bring back to a boil. Season with nutmeg, salt and pepper.
While the cauliflower is boiling, fry up the diced bacon until crispy. Transfer to a paper toweled plate to drain fat. Using the drippings in the pan, saute the smaller cauliflower florets until slightly browned, 2-3 minutes. Add leeks and saute a couple of minutes more. You can add the bacon back into the mixture, but I chose to serve it separately for the kids.
Serve soup with garnish and sprinkle with parsley and a splash of good olive oil. Enjoy!
Additional toppings suggestions:
- Croutons
- Cheese
- Toasted pumpkin seeds
Serves 4-5
Check out all my soup recipes here
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