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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is a recipe from Rachael Ray's magazine. She recommends serving it with breadsticks. Use an immersion blender to easily puree the soup. Ingredients:
2 large baking potatoes, peeled, halved lengthwise and thinly sliced crosswise |
3 cups milk |
salt |
fresh ground black pepper |
1/2 head cauliflower, cored and chopped |
1 bunch scallion, white and green portions thinly sliced separately |
4 slices bacon |
1 cup cheddar cheese, shredded |
1/4 cup sour cream |
Directions:
1. In large saucepan, combine the potatoes, 2 cups milk and 1 t salt.
2. Cover and bring to a boil over medium-high heat.
3. Lower the heat to medium-low, add the cauliflower and scallion whites, cover and simmer until tender, 10-15 minutes.
4. Add the remaining 1 cup milk, then puree the soup.
5. Season with salt and pepper.
6. Microwave the bacon at high power until crisp, 3-4 minutes; crumble.
7. Divide the soup among 4 bowls and top with the shredded cheese, sour cream, crumbled bacon and scallion greens.
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