Autumn Soup With Crispy Bacon Food

ROASTED CAULIFLOWER SOUP WITH BACON AND CARAMELIZED ONIONS

Steps:

• Preheat the oven to 450 degrees.
• Cut the head of cauliflower into similar sized pieces, toss it with the garlic cloves and 1-2 tablespoons of olive oil. Season with salt and pepper and cook on a baking sheet. About 25 minutes or until the cauliflower is tender.
• In a small sauté pan over medium heat, cook bacon until crispy. Use a slotted spoon to carefully remove the pieces from the bacon grease and set aside for later.
• Reduce the heat to low and add the onions to the bacon fat. Cook, stirring occasionally, until the onions are a deep golden brown. Add olive oil or melt butter if needed. Set aside.
• In a heavy bottomed pot, add the roasted cauliflower, garlic cloves and chicken stock. Bring it to a boil, then reduce to a simmer until the cauliflower is heated through. Purée with a blender or food processor. Stir in the parmigiano reggiano cheese until melted and season with salt and pepper.
• Garnish with the cooked bacon, caramelized onions, optional fried sage, and additional parmigiano reggiano.

AUTUMN SOUP

Steps:

• Brown beef, add onions. Cook until tender.
• Stir in remaining ingredients.
• Heat through.
• Enjoy!

PRETTY AUTUMN SOUP

Steps:

• Place the squash, sweet potato and carrots in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 12-16 minutes or until tender. Cool slightly. Transfer to a food processor; add juice concentrate. Cover and process until smooth. , Transfer to a large saucepan; stir in the milk, salt and pepper. Cook and stir over low heat until heated through (do not boil). Top each serving with 1-1/2 teaspoons sour cream, 1 teaspoon chives and 1/2 teaspoon sesame seeds.

AUTUMN SOUP WITH CRISPY BACON

Steps:

• Peel sweet potatoes with a vegetable peeler. Cut them in half lengthwise, and then cut them crosswise to make 1/2-inch slices. Peel rutabaga with a small sharp knife and cut into 1/2-inch pieces.
• Cut 3 slices of bacon into small pieces and place in a medium pot with a cover. Heat gently for a few minutes, until fat is rendered, making sure bacon does not crisp. Add sweet potatoes and rutabagas. Using large spoon, toss vegetables to coat with bacon fat. Cook over medium heat for 2 minutes.
• Add 5 cups water, 1 teaspoon salt, and 12 black peppercorns. Bring to a boil. Lower heat to medium and cover pot. Cook for 45 minutes, or until vegetables are very soft.
• Meanwhile, in a nonstick skillet, cook remaining bacon on both sides until just crisp, then place on paper towels to drain.
• Working in 2 batches, transfer vegetables and cooking liquid to bowl of a food processor. Process until very, very smooth. Return to pot. Add salt to taste and gently reheat. Ladle soup into bowls and crumble crisp bacon on top.