Creamy Cauliflower and Bacon Soup |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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âThis is such a rich dish, you donât need to serve a lot with it. For a simple garnish instead of the bacon, I add a drop of hot sauce to the top and drag a butter knife through it.â Mildred Caruso - Brighton, Tennessee Ingredients:
1 medium head cauliflower (2 pounds), cut into florets |
2 cups half-and-half cream, divided |
1/2 cup shredded asiago cheese |
1/2 teaspoon salt |
1/2 teaspoon ground nutmeg |
1/8 teaspoon pepper |
1/2 to 1 cup water |
4 bacon strips, cooked and crumbled |
Directions:
1. Place cauliflower in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 8-10 minutes or until tender. Cool slightly.
2. Place cauliflower and 1/2 cup cream in a food processor; cover and process until pureed. Transfer to a large saucepan.
3. Stir in the cheese, salt, nutmeg, pepper and remaining cream. Add enough water to reach desired consistency; heat through. Sprinkle each serving with bacon. Yield: 4 servings.
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