Cauliflower Leek And Bacon Soup Food

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.

CREAMY CAULIFLOWER AND LEEK SOUP RECIPE

Steps:

• Heat butter or coconut oil in a saucepan.
• Add the chopped leek and garlic.
• Cook until starting to soften and become fragrant.
• Add the chopped cauliflower, salt and pepper to taste.
• Cook for a few minutes then pour over the vegetable stock.
• Bring up to the boil, reduce the heat to a simmer and cook for 25 to 30 minutes or until the vegetables have all softened.
• Remove from the heat, pour in the (optional) cream or sour cream and carefully blend with a stick blender until smooth.
• Pour into bowls an top with (optional) crumbled blue cheese.

ROASTED CAULIFLOWER, GARLIC, AND LEEK SOUP

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
• Put cauliflower florets into a large bowl. Drizzle olive oil over the cauliflower; season with salt and pepper. Add garlic to the cauliflower and spread onto a baking sheet.
• Roast in preheated oven for 15 minutes, turn the florets and garlic, and continue roasting until golden brown, about 10 minutes more.
• Melt butter in a large pot over medium heat. Cook and stir celery and leek in hot butter until softened, about 5 minutes. Stir flour into the celery mixture; cook and stir until flour is heated, 2 to 3 minutes more.
• Stream chicken broth into the pot while continually stirring to incorporate. Add cauliflower, garlic, and marjoram to the broth mixture; bring to a simmer and cook until the flavors develop together, about 10 minutes.
• Blend soup with an immersion blender to your desired consistency; season again with salt.

CAULIFLOWER AND LEEK SOUP WITH CRISPY BACON

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.

LOW CARB CAULIFLOWER LEEK SOUP

Steps:

• Heat the olive oil and butter in a large pot over medium heat, and saute the leeks, cauliflower, and garlic for about 10 minutes. Stir in the vegetable broth, and bring the mixture to a boil. Reduce heat, cover, and simmer 45 minutes.
• Remove the soup from heat. Blend the soup with an immersion blender or hand mixer. Season with salt and pepper. Mix in the heavy cream, and continue blending until smooth.

CAULIFLOWER, LEEK AND BACON SOUP

Steps:

• Heat oil in a large saucepan over medium heat until hot. Add bacon and cook, stirring occasionally, for 4-5 minutes until just crisp. Transfer ¼ cup bacon to a plate lined with paper towel and set aside. Add leeks to remaining bacon in pan and cook, stirring often, for 4-5 minutes until tender
• Add cauliflower, potatoes and stock to pan. Season with salt and pepper to taste. Cover and bring to the boil, stirring occasionally. Reduce heat to medium-low and cook, stirring often, for 30-35 minutes until vegetables are tender
• Using a hand blender, blend soup until smooth. Warm soup over low heat. Season with salt and pepper to taste. Ladle into serving bowls. Sprinkle with cheese and reserved bacon, and serve

CAULIFLOWER LEEK SOUP WITH PARMESAN AND BACON

Steps:

• Cook bacon in a large, heavy pot over medium-high heat until crisp. Remove from pot and reserve. Add the leeks to the pot and sauté, stirring occasionally, over medium-high heat until softened, 4-5 minutes. Add the cauliflower, chicken stock, and cayenne. Bring to a boil then reduce heat, cover, and simmer for 20 minutes or until cauliflower is very tender. Puree the soup in batches in a blender or food processor or with an immersion blender. Stir in the Parmesan, Greek yogurt, and salt to taste. (I start with a 1/2 teaspoon of Kosher salt, then check and add another 1/2 teaspoon typically. Amount will depend on individual taste and the type of broth or stock you use.) Ladle into bowls and sprinkle with reserved bacon and extra Parmesan cheese.

CAULIFLOWER LEEK POTATO SOUP

Steps:

• Take a deep pan, put oil and butter in it.
• When the butter has melted, add the leeks and cook it until it will become soft. This will take about 3 minutes.
• When the leeks have softened, add the potatoes, salt, and mix well all the vegetables. Cook all vegetables for another 2 minutes.
• After that, pour boiling water over all our ingredients. Set the medium heat and let the vegetables boil until the potatoes are almost ready. This will take about 10 minutes but may differ depending on the type of potatoes you will use.
• When the potatoes are almost ready, add the cauliflower and let them boil for about 7-8 minutes on medium heat.
• When the cauliflower has softened, blend the soup until you get a homogeneous consistency.
• Turn off the heat, add the sour cream and cheese you decided to use. In my case, I used parmesan.
• Mix well all the ingredients. Our cauliflower leek potato soup is ready to be served.

CAULIFLOWER LEEK SOUP

Steps:

• Wash leeks very carefully to remove all grit. I usually cut them horizontally and separate the rings to make sure no dirt remains.
• Coarsely chop them when washed.
• In a medium soup pot, melt butter and add flour on low flame.
• Using a wooden spoon, stir and cook 1 to 2 minutes.
• Add broth, leeks, and cauliflower and bring to a boil.
• Cover and simmer on low for about 20 minutes, until cauliflower is soft.
• Using an immersion blender, blend the soup until smooth adjusting the salt and pepper to taste.
• Serve immediately.

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.

CAULIFLOWER LEEK SOUP

Steps:

• In a large pot over medium heat, heat olive oil. Add leeks and cook until golden, 4 minutes. Add garlic and cook until fragrant, 1 minute more.
• Add potato and cauliflower to pot and season with salt and pepper. Add stock, bring to a boil, then reduce heat and simmer, covered, until potatoes and cauliflower are tender, about 20 minutes.
• Remove from heat and, using an immersion blender, blend mixture until smooth. (Alternatively, let soup cool slightly, then ladle into a blender.)
• Season with salt and pepper to taste, then ladle into bowls and garnish with chives and bacon before serving.

CREAM OF CAULIFLOWER AND LEEK SOUP

Steps:

• Using a 4 quart sauce pan, heat the olive oil over medium heat.
• Add the cleaned leeks, onion and sea salt.
• Sauté these together for 5 minutes or until the onions are translucent.
• Add the garlic and stir well for about 1 minute.
• Add the cauliflower and vegetable stock. Cover and bring to a boil.
• Reduce the heat and cook for 20 minutes or until the cauliflower is soft.
• Remove the soup from the heat and with an emersion blender, process the mixture until you have a fine puree.
• Add the coconut milk. Puree, add the rosemary and cumin and blend again.
• Taste your soup and add more salt if you feel it needs it.
• This soup is best eaten warm, so when you reheat it don't boil it.
• Bon Appetit.

COLD CAULIFLOWER SOUP WITH BACON AND CROUTONS

Steps:

• For the croutons: Position a rack in the center of the oven and preheat the oven to 400 degrees F. Arrange the bread cubes in a single layer on a rimmed baking sheet. Drizzle with the olive oil. Sprinkle the thyme on top and season with the salt and pepper if using. Toss until coated. Bake until golden and crisp, 10 to 12 minutes. Set aside to cool.
• For the bacon: On another baking sheet, arrange the bacon in a single layer. Bake until browned and crisp, 15 to 17 minutes. Drain on paper towels. When cool enough to handle, chop into 1/2-inch pieces and set aside.
• For the soup: In a large saucepan or Dutch oven, melt the butter over medium-high heat. Add the celery, shallots, 1 teaspoon salt and 1/4 teaspoon pepper, and cook until soft, about 4 minutes. Add the garlic and cook until aromatic, about 30 seconds. Stir in the chicken broth, thyme and cauliflower. Bring the mixture to a boil. Reduce the heat to a simmer, cover and cook until the vegetables are tender, 20 to 25 minutes.
• In batches, puree the soup in a food processor until smooth. Season with salt and pepper. Cool the soup to room temperature, then refrigerate until ready to serve, at least 2 hours.
• Ladle the chilled soup into bowls and garnish with the croutons and bacon.
• Cook's Note: The soup can also be blended using an immersion blender.

LEEK & CAULIFLOWER SOUP WITH BACON CROUTONS

Steps:

• 1. Heat the oil with the butter in a saucepan and gently fry the leeks and cauliflower for 6-8 minutes, stirring frequently, until softened. Add the onion, stock and chopped rosemary, and heat until simmering. Cover and cook gently for 15 minutes until all the vegetables are tender. 2. Heat a dry frying pan, add the ciabatta and heat until the bread is lightly browned. Tip out onto a plate. Add the bacon to the pan and cook until crisped. Return the ciabatta to the pan with the rosemary sprigs and heat through for a couple of minutes. 3. Use a food processor to purée the soup, then add half the crème fraîche, plenty of black pepper and heat through. Transfer to soup bowls, swirl in the remaining crème fraîche and scatter with the crouton mix, discarding the rosemary sprigs. Cook's tip When preparing cauliflower, don't waste the leaves. Choose any unblemished ones, chop or leave them whole, and keep them for roasting or stir frying. They will add plenty of crunch and flavour.

RECIPE MUSHROOM, LEEK, CAULIFLOWER AND BACON SOUP

Steps:

• Saute leeks, garlic and mushrooms in olive oil in a non stick pan until tender.Add in cauliflower and bacon bones, cover with water (2cm above ingredients).Simmer covered for 30 minutes. Remove bacon bones.Puree, season to taste and serve (as is or with cream).