Artichoke & Bacon Cauliflower Soup |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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When I had surgery, my oldest son, a chef, came to cook my meals. He made a simple cream of cauliflower soup with ingredients I had. I was so touched that he came to care for me. This soup reminds me of that special time. Ingredients:
1 large head cauliflower, broken into florets |
2 cans (14-1/2 ounces each) chicken broth |
1/2 cup heavy whipping cream |
1/2 teaspoon ground nutmeg |
1/2 teaspoon salt |
1/8 teaspoon pepper |
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and coarsely chopped |
1/3 cup shredded asiago cheese or parmesan cheese |
6 pieces bacon strips, cooked and crumbled |
Directions:
1. In a large saucepan, combine cauliflower and broth; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until cauliflower is tender.
2. Cool slightly. In a blender, process soup in batches until smooth. Return all to the pan. Stir in the cream, nutmeg, salt and pepper; heat through. Serve with artichoke hearts, cheese and bacon. Yield: 6 servings.
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