Cauliflower Bacon Prosciutto Cheese Soup Food

BACON-CHEDDAR CAULIFLOWER CHOWDER

Steps:

• Cook bacon in a large skillet and over medium heat, turning occasionally, until crispy, 10 to 12 minutes. Transfer to a paper towel-lined plate with a slotted spoon, leaving bacon grease in the skillet. Crumble bacon when cool to the touch.
• Add celery and garlic to the skillet and cook in the bacon grease until celery is tender, 3 to 4 minutes. Add cauliflower, water, and onion powder; cover skillet to steam cauliflower. Cook, stirring every so often, until cauliflower is tender, about 5 minutes.
• Add milk, 1 3/4 cups chicken broth, and hot sauce. Bring to a boil.
• Meanwhile, whisk flour into the remaining chicken broth in a small bowl and drizzle into the boiling chowder. Add Cheddar cheese and 1/2 of the crumbled bacon. Stir until smooth and cheese has melted.
• Season with salt, pepper, and hot sauce. Ladle into bowls and top with remaining bacon.

CAULIFLOWER AND BACON SOUP

Steps:

• Heat large pot or dutch oven on medium heat, then add bacon to the pan and cook for a few minutes, stirring regularly, until bacon is crisp. Transfer to a paper towel-lined plate and set aside. Leave the bacon grease in the pot.
• Add onion and garlic and sauté until onion is soft and translucent.
• Add potato, cauliflower and stock to the pot. Cover pot partially, bring to boil then turn down to simmer for 20-25 minutes, until the vegetables are cooked.
• Add 3/4 of the bacon bits to the pot (reserving the rest for serving). Puree the soup using either a stick blender or food processor and process until smooth.
• Return soup to pot and place on medium heat. If the soup is too thick, add some more stock. Simmer for 5 minutes, or until soup is heated through.
• Remove from heat, season the soup to taste salt and mix cream through.
• Serve immediately, garnished with the remaining bacon bits, some sprinkled black pepper, shredded cheese and crusty bread, if desired.

CAULIFLOWER BACON PROSCIUTTO CHEESE SOUP

Steps:

• 1. Remove and discard the core of the cauliflower. In a dutch oven or soup pot simmer the cauliflower florets in the chicken broth for 10 to 15 minutes until tender. Set aside.
• 2. Bake the package of center cut bacon in the oven. Directions are on the package. I was too lazy to fry all of that bacon. When done set the bacon aside.
• 3. After the bacon cools crumble or use a kitchen scissors to cut the bacon up.
• 4. Fry the onions and celery in butter until they become translucent and set aside.
• 5. Using a stick blender mash the cauliflower and chicken broth into a puree.
• 6. To the cauliflower puree add the cheese and stir until blended.
• 7. Add 8 ounces of almond and coconut milk. You can use cream, half and half, or milk if you wish.
• 8. Add the bacon, prosciutto, onions, and celery to the pot and stir. Salt and Pepper to taste. ENJOY

CAULIFLOWER CHEESE SOUP

Steps:

• Heat the butter in a large saucepan. Tip in the onion and cook until softened, about 5 mins, stirring often. Add the cauliflower, potato, stock, milk and seasoning. Bring to the boil, then reduce the heat and leave to simmer for about 30 mins until the cauliflower is soft and the potato almost collapsing.
• Whizz in a food processor or crush with a potato masher until you get a creamy, thick soup. Top up with more milk to thin a little if serving in mugs. You can make ahead up to 2 days in advance, cool, cover and leave in the fridge until needed, or freeze for up to 1 month. When ready to serve, warm through, ladle into mugs or bowls, top with the cheese pieces, then stir through before eating.

CAULIFLOWER SOUP WITH CRISPY PROSCIUTTO AND PARMESAN

Steps:

• Melt the butter in a big soup pot, set over med-high heat.
• Add in leeks; saute/stirring, until softened, about 4-5 minutes.
• Add in cauliflower florets, chicken stock, and cayenne pepper; bring to a simmer, stirring occasionally; then reduce heat to a gentle simmer and cover pot.
• Cook until vegetables are very tender, about 20 minutes.
• Puree the soup in batches in a food processor, blender, or food mill, and return soup to pot (or use an immersion blender to puree the soup in the pot).
• Whisk in 1/2 cup of the cheese and the creme fraiche; taste the soup and season with salt if needed (the soup can be made 2 days ahead; cool, cover, and refrigerate; reheat over medium heat).
• Cut the prosciutto into julienne strips 3-4 inches long and 1/4 inch wide.
• Heat the olive oil in a medium skillet over medium heat; when hot, add the prosciutto, saute/stir occasionally, until crisp and browned, for 4-5 minutes.
• Using slotted spoon, transfer prosciutto to paper towels to drain.
• To serve--ladle soup into 6 soup bowls; sprinkle each serving with some prosciutto, chopped parsley, and remaining 1/2 cup Parmesan.

CAULIFLOWER, BRIE AND BACON SOUP

Steps:

• Fry bacon in a large pot until browned but not crisp.
• Drain on paper towels, then coarsely chop.
• Remove all but 2 tablespoons of drippings from the pot.
• Add onions and saute until translucent, about 7 minutes.
• Stir in cauliflower, broth, and celery soup.
• Bring to a boil, reduce heat, and cover and simmer for 45 minutes or until cauliflower is soft.
• Cool soup 10 minutes before adding bacon and cheese.
• When cool enough to handle, puree in batches in a blender until smooth, pouring pureed soup into another pot or storage container.
• Garnish with parsley and or red pepper.

CAULIFLOWER CHEESE WITH BACON

Steps:

• Add your vegetable oil and bacon to a large frying pack and cook on a low heat for 5 minutes until lightly browned. Remove bacon pieces with a slotted spoon and set aside on a plate until later on. Leaving the bacon grease in the pan.
• Add the shallots, garlic, and cauliflower slices to skillet, cooking until tender, cook on a medium heat for about 5 minutes ensuring they don't stick to the bottom of pan.
• Pour in chicken stock and add the butter, 3/4 of parsley and re-add your bacon, reducing the heat to low. Cover your pan and allow to steam for 10 to 15 minutes until the cauliflower as soaked up the stock. At this point put your oven on to 180 degrees.
• Remove cover and add gently stir 3/4 of the cheese, replace cover and allow to cheese to melt for a couple of minutes. Place all the ingredients in a pirex dish and sprinkle over your remaining cheese, place in hot oven for 5 minutes allowing all the cheese to go stringy and gooey, remove from oven and sprinkle with remaining parsley. I always keep it in the dish and put it in the middle of the table and allow my guests to help themselves. Always a winner.

CAULIFLOWER AND BACON SOUP

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.