Since Jean asked about this, here is what I do.
Cut the cauliflower off the stem and rinse in water. Put into a soup pot, add cold water or chicken broth to the top and bring to a boil. I just use a good spoonful or two of chicken base, then it doesn't need any salt. Cook until it's nice and soft.
In the meantime, I dice up 4-6 pieces of bacon and fry until crisp. Set those aside to add last or to use as a topping. In 1 or 2 T. of the bacon grease, cook some chopped leeks or onions, carrots, celery, peppers, whatever you like, until they are soft. Add a few twists of fresh ground pepper.
When the cauliflower is done, I put it in the food processor with some of the cooking water and puree it until nice and smooth. Put that back in the pot. Take the sauteed veggies and put those in the food processor with a little water or broth and just pulse a few times so that they stay a little chunky. Then, add those to the soup pot. Add 1/2 cup of milk or cream.
If you like a cheese flavor like we do, add 4 oz.of whatever cheese you have on hand, (I frequently use a sharp cheddar) and stir until it's melted. Add in the bacon bits or sprinkle on top to finish.
This makes a nice thick soup, but it can always be thinned with more chicken stock. And of course, it can be changed up in any number of ways to make it your own. Ron likes to sprinkle chipotle pepper on his sometimes.
Cut the cauliflower off the stem and rinse in water. Put into a soup pot, add cold water or chicken broth to the top and bring to a boil. I just use a good spoonful or two of chicken base, then it doesn't need any salt. Cook until it's nice and soft.
In the meantime, I dice up 4-6 pieces of bacon and fry until crisp. Set those aside to add last or to use as a topping. In 1 or 2 T. of the bacon grease, cook some chopped leeks or onions, carrots, celery, peppers, whatever you like, until they are soft. Add a few twists of fresh ground pepper.
When the cauliflower is done, I put it in the food processor with some of the cooking water and puree it until nice and smooth. Put that back in the pot. Take the sauteed veggies and put those in the food processor with a little water or broth and just pulse a few times so that they stay a little chunky. Then, add those to the soup pot. Add 1/2 cup of milk or cream.
If you like a cheese flavor like we do, add 4 oz.of whatever cheese you have on hand, (I frequently use a sharp cheddar) and stir until it's melted. Add in the bacon bits or sprinkle on top to finish.
This makes a nice thick soup, but it can always be thinned with more chicken stock. And of course, it can be changed up in any number of ways to make it your own. Ron likes to sprinkle chipotle pepper on his sometimes.
Maryann
"Drink your tea slowly and reverently..."
"Drink your tea slowly and reverently..."