Cauliflower Soup With Bacon Toasts |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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From Every Day with Rachel Ray, October 2006. I like this recipe because it doesn't have milk, cream or flour. It is simple and can be used as a base recipe for other variations.UPDATE: 10/16/2008: I sauteed 3oz Spanish chorizo, chopped and 3/4 cup Panko bread crumbs. Which made them nice and crispy, and infuses them with a spicy flavor. I omitted the bacon and didn't use the bread. After you have ladled the soup, sprinkle with the chorizo bread crumbe and serve at once - if not they get soggy. Enjoy, they are good. Ingredients:
4 tablespoons unsalted butter |
1 medium onion, finely chopped |
1 (2 1/2 lb) cauliflower |
5 cups chicken broth or 5 cups vegetable broth |
4 slices bacon, strips cut in half |
1/2 loaf italian bread |
1/2 cup shredded monterey jack cheese |
salt, to taste (optional) |
fresh ground black pepper, to taste (optional) |
finely chopped fresh parsley (garnish) (optional) |
Directions:
1. Melt the butter in a soup pot over medium heat. Add the onion and cauliflower and cook stirring occasionally, until the onion is softened but not browned, about 10 minutes.
2. Add the chicken broth or the vegetable broth and bring to a boil. Reduce the heat and simmer until the cauliflower is softened, about 20 minutes.
3. Meanwhile, in a nonstick skillet over medium heat, cook the bacon until crisp; drain on paper towel lined plate. (Do not clean the skillet.).
4. Cut the bread on the diagonal into four 1 thick slices. Place the bread in the skillet and cook until golden on the bottom, 1-2 minutes.
5. Flip and top each slice with 2 pieces of bacon and a handful of cheese. Cover until the cheese melts, about 1 minute.
6. Puree the soup in batches in a blender until smooth. Season to taste with salt and pepper, if needed.
7. Sprinkle with parsley and serve with the bacon toasts.
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