Hearty
Bacon-Cauliflower Soup
A smooth and satisfying soup, this is easy to prepare and delicious with a simple,
colorful pasta and a great bread.
1/4 lb. bacon, cut into thin strips
1-1/2 tsp. all-purpose flour
1 medium onion, chopped
2 tbsp. chopped garlic
1 head cauliflower, cut into bite-size pieces
2 bay leaves
1 tbsp. dried thyme
3 cups chicken broth
3 cups milk, or more as needed
Salt and pepper to taste
1/2 cup grated sharp cheddar cheese
Heat the bacon in a large pot over medium heat and cook 3 to 5 minutes or until cooked
but not crisp. Stir in the flour, onion and garlic and cook 3 to 5 minutes, until soft.
Add the cauliflower, bay leaves, thyme, broth and milk. Bring to a boil. Reduce the heat
and simmer 10 to 15 minutes, until the cauliflower is tender. Remove the solids with a
slotted spoon to a blender or food processor. Remove the bay leaves. Puree until smooth
and return to the pot. Add more milk if necessary to correct the consistency. Season with
salt and pepper. Sprinkle each serving with grated cheese. Makes 4 to 6 servings.
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Taken from Pasta Dinners 1,2,3 by Virginia Willis. Copyright © 1996 by
Crown Publishers, Inc. Used by arrangement with Crown Publishers, Inc
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