CAULIFLOWER AND LEEK SOUP WITH CRISPY BACON
Spoon up a little comfort with our cauliflower and leek soup made with crispy bacon. Ready in only 45 minutes, it's an ideal go-to dish on a chilly autumn afternoon.
Provided by Paula Kittelson
Categories Entree
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- In large saucepan or Dutch oven, heat oil over medium heat. Add leeks, garlic and shallot. Cook 5 minutes, stirring occasionally, until leeks and shallot are softened but not browned. Add cauliflower, broth and herbes de Provence. Cover; cook until cauliflower is tender, about 20 minutes.
- Meanwhile, in 10-inch skillet, cook bacon until crisp. Drain on paper towels; set aside.
- Remove soup from heat; using blender or handheld immersion blender, puree soup until smooth. If using regular blender, return soup to saucepan. If using immersion blender, return saucepan to heat. Add salt, pepper and butter. Cook over low heat 5 minutes, stirring occasionally, until butter is melted and soup is hot.
- To serve, ladle soup into bowls. Sprinkle with bacon.
Nutrition Facts : ServingSize 1 Serving
ROASTED CAULIFLOWER AND LEEK SOUP
This is a really delicious soup I make.
Provided by Brandon Squige Johnson
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Time 1h15m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Stir garlic and vegetable oil together in a small bowl. Arrange cauliflower florets on a baking sheet; pour oil mixture over cauliflower. Toss to coat.
- Bake cauliflower in the preheated oven until tender and lightly browned, about 30 minutes.
- Melt butter in a 4-quart stockpot over medium heat; cook and stir leeks and flour in the melted butter until fragrant and well blended, 5 to 10 minutes. Add cauliflower, chicken stock, and cream; simmer until flavors have combined, 20 to 25 minutes. Stir chervil, salt, and pepper into the soup; simmer until desired thickness, 10 to 15 more minutes.
Nutrition Facts : Calories 209.2 calories, Carbohydrate 15.4 g, Cholesterol 33.9 mg, Fat 15.9 g, Fiber 3.4 g, Protein 3.8 g, SaturatedFat 7.6 g, Sodium 855.6 mg, Sugar 3.9 g
CREAMY LEEK & ASPARAGUS SOUP (WITH CRISPY MAPLE BACON) RECIPE - (4/5)
Provided by á-114869
Number Of Ingredients 10
Steps:
- (1) heat olive oil in a large pot over medium heat (2) add leeks and saute for 4-5 minutes (3) add cauliflower, garlic powder, salt, herbs and broth and bring to a boil (4) simmer for 20 minutes - until cauliflower is tender (5) blend until smooth using an immersion blender (6) while soup is cooking, cut the bacon into thick strips and cook until crispy. Drain the fat and toss the bacon in the maple syrup in the warm pan - then set to the side (7) serve soup topped with a few pieces of bacon & optional asparagus tips
LOW-CARB CAULIFLOWER AND LEEK SOUP
A low-carb, satisfying soup, perfect for fall!
Provided by jules
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Time 1h25m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine cauliflower florets, garlic cloves, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a 1-gallon zip-top bag. Seal bag and shake until florets are evenly coated. Empty bag onto a rimmed baking sheet.
- Roast in the preheated oven, stirring a couple of times to ensure even cooking, for 30 minutes.
- Melt butter in a heavy-bottomed stockpot over medium heat. Add leeks and onion and season with salt and pepper. Cook until vegetables are softened, about 5 minutes. Add chicken broth and roasted cauliflower and garlic. Cook until cauliflower is tender, 10 to 15 minutes.
- Add whipping cream and puree soup with an immersion blender until smooth. Cook until heated through, about 10 minutes.
- Serve topped with Cheddar cheese and bacon bits.
Nutrition Facts : Calories 434.3 calories, Carbohydrate 10.9 g, Cholesterol 119.8 mg, Fat 42.3 g, Fiber 2.4 g, Protein 5.5 g, SaturatedFat 22.8 g, Sodium 1035.1 mg, Sugar 3.6 g
CAULIFLOWER AND BACON SOUP
A delicious creamy soup, absolutely divine served with fresh, crusty bread. I got this recipe from a food magazine, not sure which one though!
Provided by Dee-licious
Categories Cauliflower
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in a large pot, add leek and bacon, cook stirring until soft. Add cauliflower, cook, stirring 2 minutes.
- Stir in water and crunbled stock cubes. Simmer covered about 15 minutes or until soft.
- Blend cauliflower until smooth using either a stick mixer or a food processor.
- Return to pan, stir in cream.
- Heat extra butter in a pan, add extra bacon, cook, stirring until crisp, drain on paper.
- Serve soup in bowls sprinkled with extra bacon and chopped parsley.
Nutrition Facts : Calories 201.8, Fat 17.8, SaturatedFat 9.1, Cholesterol 45, Sodium 580.4, Carbohydrate 7.6, Fiber 2.4, Sugar 2.6, Protein 4.3
CREAMLESS CAULIFLOWER LEEK SOUP
This is a really rich and great tasting soup that does not contain cream. If you want to add a cup of cream to it to up the decadence factor, you can. It's easy to make with an immersion blender.
Provided by Katzen
Categories < 4 Hours
Time 1h15m
Yield 10 cups, 10 serving(s)
Number Of Ingredients 11
Steps:
- 1. Heat the olive oil and butter in a large pot over medium heat, and saute the leeks, cauliflower, garlic, and thyme for about 10 minutes. Stir in the vegetable broth, and bring the mixture to a boil. Reduce heat, cover, and simmer 45 minutes.
- 2. Remove the soup from heat. Blend the soup with an immersion blender or hand mixer. If the soup is too thin, add oatmeal to thicken. Season with salt and pepper, and lemon juice, if using.
Nutrition Facts : Calories 83, Fat 5.3, SaturatedFat 1.9, Cholesterol 6.1, Sodium 51.1, Carbohydrate 8.3, Fiber 2.2, Sugar 2.7, Protein 2.1
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