Ingredients
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1 large head Cauliflower
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1 to 2 tablespoons Olive Oil
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Kosher Salt
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Ground Black Pepper
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8 strips Bacon
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1 Shallot
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1 Leeks
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1 stalk Celery
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¼ cup (60 ml) White Wine
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3 tablespoons all-purpose Flour
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4 cups (950 ml) low-sodium Chicken broth
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1 teaspoon Kosher Salt
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½ teaspoon ground Black Pepper
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1 cup (240 ml) Half-and-Half
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¼ cup (30 g) finely chopped fresh Parsley
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1 cup (120 g) grated Cheddar Cheese
Directions
Roasting takes the nutty, buttery earthiness of cauliflower and transforms it into heaven, especially with a bit of cream and, of course, the background notes and assertive topping of bacon. This soup is a magical way to say hello to the cooling weather and cuddle around a warming bowl as the days grow shorter.
Steps
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1
Done
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Preheat oven to 425° F (220° C). Break the cauliflower florets into smaller pieces and arrange on a baking sheet. Toss with the olive oil and dust with salt and pepper. Roast, tossing occasionally, for 25 minutes, or until the cauliflower starts turning golden and slightly softened. Remove from oven and set aside. |
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2
Done
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Meanwhile, heat a large soup pot over medium-high heat. Add the bacon. Stir to distribute evenly across the pot and break up the dice. Cook until crisp, browned, and most of the fat has rendered, about 10 minutes. Remove with a slotted spoon and drain the bacon on paper towels. |
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3
Done
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Reduce the heat to medium low. Add the shallot, leek, celery, and salt and pepper, to taste. Stir to coat. Cook until softened, about 5 minutes. Add the wine and increase heat to medium high. Cook until the wine is almost fully reduced. Add the flour, stir, and cook for 1 minute. Add the cauliflower, stock, salt, and pepper. Bring to a boil over high heat and reduce heat to medium low. Simmer for 20 minutes, or until cauliflower is softened. Remove the pot from the stove. Using an immersion blender (Basic Mashing Tools), blend the soup until smooth and frothy. Add the half-and-half, parsley, and cheese and heat through over medium heat. Adjust seasoning to taste. Serve hot with a generous crumble of the bacon. |
