cream of cauliflower soup. creamy, velvety, super smooth and super yummy. i guarantee this is better than any restaurant soup you’ve ordered. the most difficult part of this recipe is perfectly crisping off the bacon. you do that by adding bacon to a cold pan and rendering the fat slowly, on med-low heat cooking the bacon until crispy. this is your garnish. the soup can easily be vegetarian. leave out the bacon and the bacon fat and use veg stock. here’s how;
you’ll need:
3 slices bacon (365 everyday whole foods applewood smoked uncured)
3 tablespoons unsalted butter
1 medium onion, finely chopped
⅓ cup all-purpose flour
1 box chicken stock (32 oz)
1 cup h2o
1 head of cauliflower, cored & broken into med size florets
1 teaspoon salt
¼ white pepper (yes, white, must be white)
¼ nutmeg, freshly grated
cayenne, a pinch
1½ cup milk
2 egg yolks
lemon juice, a couple squeezes, about 1 tablespoon
chives, enough for garnishing
1 immersion blender or standard blender
you’ll do:
in a large heavy COLD pot, add bacon. turn on heat to med-low. let the fat render slowly. if you notice it’s frying too quickly, lower heat. if you notice it’s sitting there not doing a damn thing, raise the heat a wee bit. this will take a good 15-20 minutes. don’t rush this, you want the bacon to render all fat and be a nice & crispy garnish. the bacon will crisp up while draining on paper towel - so don’t cook it to unchewablility. just make sure there is no loose, white, flabby fat still visible when you remove with a slotted spoon. leave bacon fat in pot.
add onion to bacon fat in pot. add butter. sauté until onions are translucent. don’t rush this. add a sprinkling of salt to draw out moisture from onions. do not brown onions. when the onions are nice and soft-
add flour. stir constantly while flour cooks for about 2 minutes.
add chicken stock, water and cauliflower florets, bring to a boil, then lower heat to a simmer and cook with lid partially covering pot for 25 minutes or until cauliflower is super tender.
blend soup until smooth.
add salt, white pepper, cayenne and nutmeg.
(this is where you stop if you are going to serve it later. turn off heat)
put heat on lowest setting.
add 2 egg yolks (save the egg whites and make an egg white omelet or add to a couple eggs to make a lower fat omelet) add to to a measuring cup of 1½ cups of milk and whisk to break yolks. gradually pour milk & egg mixture into soup and whisk. do not allow to boil!
add lemon juice.
taste. add salt if needed.
ladle into warm bowls. top with bacon & chives.
how to warm a soup bowl:
you’ll need:
3 slices bacon (365 everyday whole foods applewood smoked uncured)
3 tablespoons unsalted butter
1 medium onion, finely chopped
⅓ cup all-purpose flour
1 box chicken stock (32 oz)
1 cup h2o
1 head of cauliflower, cored & broken into med size florets
1 teaspoon salt
¼ white pepper (yes, white, must be white)
¼ nutmeg, freshly grated
cayenne, a pinch
1½ cup milk
2 egg yolks
lemon juice, a couple squeezes, about 1 tablespoon
chives, enough for garnishing
1 immersion blender or standard blender
you’ll do:
in a large heavy COLD pot, add bacon. turn on heat to med-low. let the fat render slowly. if you notice it’s frying too quickly, lower heat. if you notice it’s sitting there not doing a damn thing, raise the heat a wee bit. this will take a good 15-20 minutes. don’t rush this, you want the bacon to render all fat and be a nice & crispy garnish. the bacon will crisp up while draining on paper towel - so don’t cook it to unchewablility. just make sure there is no loose, white, flabby fat still visible when you remove with a slotted spoon. leave bacon fat in pot.
add onion to bacon fat in pot. add butter. sauté until onions are translucent. don’t rush this. add a sprinkling of salt to draw out moisture from onions. do not brown onions. when the onions are nice and soft-
add flour. stir constantly while flour cooks for about 2 minutes.
add chicken stock, water and cauliflower florets, bring to a boil, then lower heat to a simmer and cook with lid partially covering pot for 25 minutes or until cauliflower is super tender.
blend soup until smooth.
add salt, white pepper, cayenne and nutmeg.
(this is where you stop if you are going to serve it later. turn off heat)
put heat on lowest setting.
add 2 egg yolks (save the egg whites and make an egg white omelet or add to a couple eggs to make a lower fat omelet) add to to a measuring cup of 1½ cups of milk and whisk to break yolks. gradually pour milk & egg mixture into soup and whisk. do not allow to boil!
add lemon juice.
taste. add salt if needed.
ladle into warm bowls. top with bacon & chives.
how to warm a soup bowl:
add hot tap water to each bowl & pour out. do this a couple of times. you’re welcome.
No comments:
Post a Comment