|Bacon & Leek|
I have made cream of cauliflower soup many, many times but I must say none has ever tasted as amazing as this one. I think the difference is that it is simmered for 90min on the stove before trying to blend it all together.
WHAT A DIFFERENCE.
I have now made it 3 times and I made enough to be eaten for several meals. Each time I cook the left over soup, I make a different variation of it by adding various things.
I love using finishing oils and salts. Just before serving I add a drizzle of oil such as Lime Olive Oil and a couple pinches of finishing salt such as Smoked Garlic Sea Salt. OVER THE TOP. Fun to experiment.
Now these finishing oils and salts are not cheap by any means but just a few drops and pinches turns a good homey food into an exquisite chefs gourmet special.
Have I said we loved this soup????? I think you get the picture.
I have loved cream soups especially with cheese. Many however usually use some sort of high carb thickener to get that thick creamy feel. This one does not need any at all and has the most creamy thick consistency.
2 cps chicken broth
1 lg head cauliflower-cut in large pieces
1 stalk celery, chunks
1 lg onion-chunks
1 cp whole cream
1 cp water-or more to desired thickness
1 1/2 cp shredded cheddar cheese
Salt & pepper to taste
garnishes: finishing oils/salts of your choice, crisp bacon, thin sliced leek, parsley,
optional: bacon,broccoli, kielbasa
the options are limitless
|Bacon & Broccoli|
Return pureed mixture into saucepan and stir in cream and water to desired consistency. When hot stir in cheese.
I have added bacon, broccoli, mini meatballs, kielbasa. All were amazing.
adapted from: framedcooks.com