Cauliflower Bacon Soup Recipe

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A delicious cauliflower soup that has a cream base instead of a broth base. The bacon adds so much flavor, you will love this one!
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Servings:
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Ingredients
  • 1/2 cup butter
  • 1/2 onion - diced
  • 6 slices bacon - diced
  • 2 carrots - peeled and diced
  • 2 stalks celery - diced
  • 2 cauliflower heads - rough chopped
  • 2 quarts chicken stock or broth
  • 2 tablespoons parsley - dried, can also use fresh
  • 4 tablespoons flour
  • 2 cups milk
  • 1 cup heavy whipping cream
  • salt and pepper - to taste
Container: large stock pot
Directions
PREP
15 mins
COOK
1 hr
READY IN
1.25 hrs
  • Place 1/2 stick of butter into a large stock pot and add in the bacon and onion.
  • Cook over medium heat for 10 minutes or until the bacon is crisp and the onion is translucent.
  • Add in the carrots and celery and continue to cook for another 10 minutes.
  • Add in the chopped cauliflower and parsley. Cover and cook for 15 minutes.
  • Add in the chicken stock and bring to a boil. Reduce heat, cover and simmer.
  • In a large skillet, melt 1/2 stick of butter. Add to that the flour, whisk together until a roux forms. Add to that the milk, whisk together until all is incorporated and allow to cook over medium low heat until it begins to thicken.
  • Add to the milk mixture the heavy cream and stir to combine.
  • Add the milk mixture to the soup pot. Season with salt and pepper to taste and allow to heat through.
  • Serve warm.
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