Cauliflower Soup With Bacon Toasts 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.

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.

CAULIFLOWER SOUP WITH BACON TOASTS

Steps:

• Melt the butter in a soup pot over medium heat. Add the onion and cauliflower and cook stirring occasionally, until the onion is softened but not browned, about 10 minutes.
• Add the chicken broth or the vegetable broth and bring to a boil. Reduce the heat and simmer until the cauliflower is softened, about 20 minutes.
• Meanwhile, in a nonstick skillet over medium heat, cook the bacon until crisp; drain on paper towel lined plate. (Do not clean the skillet.).
• Cut the bread on the diagonal into four 1" thick slices. Place the bread in the skillet and cook until golden on the bottom, 1-2 minutes.
• Flip and top each slice with 2 pieces of bacon and a handful of cheese. Cover until the cheese melts, about 1 minute.
• Puree the soup in batches in a blender until smooth. Season to taste with salt and pepper, if needed.
• Sprinkle with parsley and serve with the bacon toasts.

CREAMY CAULIFLOWER AND BACON SOUP

Steps:

• Place cauliflower in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 8-10 minutes or until tender. Cool slightly., Place cauliflower and 1/2 cup cream in a food processor; cover and process until pureed. Transfer to a large saucepan., Stir in the cheese, salt, nutmeg, pepper and remaining cream. Add enough water to reach desired consistency; heat through. Sprinkle each serving with bacon.

CAULIFLOWER AND BACON SOUP WITH MUSTARD CHEESE TOASTIES

Steps:

• START THE SOUP:.
• Heat oil in a large pan, add onion and fry for 5 minutes until softened. Chop two bacon rashers, add to the pan and fry for a further 2 minutes.
• FINISH THE SOUP:.
• Stir in the potatoes and cauliflower and mix well. Add the stock and bring to the boil. Cover and simmer for 15 minutes until the vegetables are tender. Preheat the grill to medium. Purée the soup in a blender or soup processor, then return to the pan and stir in the milk. Reheat gently. Check the consistency and add more water, stock or milk if desired. Reheat gently, taste and add salt and pepper.
• TOASTIES:.
• Meanwhile, grill the remaining bacon until crisp, then drain on kitchen paper and cut into pieces. Toast the bread on one side; spread mustard over the untoasted sides and sprinkle with the grated cheese. Grill until the cheese is melted and golden.
• SERVE:.
• Serve big bowls of soup sprinkled with the grilled bacon pieces and cheese toasties on the side.

CAULIFLOWER BACON SOUP WITH MUSTARD CHEESE TOASTIES

Steps:

• Heat the oil in a large pan.
• Add the onion and fry for a couple minutes.
• Slice three of the rashers into strips and add to the pan, then stir in the potatoes and cauliflower.
• Mix well.
• Add the stock and bring to the boil.
• Cover and simmer for 15 minutes until the vegetables are tender.
• Purée the soup in a blender or food processor, then return to the pan and stir in the milk.
• Reheat gently, taste and add salt and pepper.
• Meanwhile, grill the remaining bacon until crisp, then cut into small pieces.
• Just before you are ready to serve the soup, toast the bread on one side under the grill or in a toaster oven.
• Spread the mustard over the untoasted sides and sprinkle with the grated cheese.
• Grill again until the cheese is melted and golden.
• Serve big bowls of soup sprinkled with the grilled bacon pieces and cheese toasties on the side.