This soup was easy to make and a nice change for a week night meal. I’m not normally a huge fan of cauliflower… I mean, it’s fine, but other than covered in cheese sauce (I’m a firm believer that everything really does taste better with cheese) I find it bland and I run out of ideas to make it taste good. We’ve been getting cauliflower fairly regularly lately through our CSA with Bryson Farms, so a new idea was in order. I think roasting the cauliflower really adds a lot of flavour and pairs well with the bacon and potato.
1 medium cauliflower, roughly chopped
1 tbsp olive oil
Freshly ground salt and pepper
6 slices bacon
1 medium red onion, chopped
2 medium red potatoes, chopped
1 tsp dried thyme
1 bay leaf
5 cups chicken or vegetable broth
1 tbsp Parmesan cheese
1/2 cup milk
Chopped fresh parsley for garnish
Chopped green onion for garnish
1. Preheat oven to 425. Toss cauliflower with oil and salt and pepper and spread in a pan. Roast in the oven until almost tender, about 15 minutes. Remove from oven and set aside.
2. Cook bacon until crisp. Remove, drain on paper towel, and set aside.
3. Leave 1 tbsp bacon fat in the pan and add onion, potato, thyme, bay leaf, salt and pepper. Sauté over medium heat for a few minutes.
4. Add cauliflower and broth to pan. Bring to a boil then reduce heat to low and simmer until vegetables are tender, about 20 minutes.
5. Discard bay leaf (we forgot about the bay leaf – it still turned out ok!) and stir in milk and Parmesan cheese. Purée soup with an immersion blender. Heat soup back up gently and simmer until desired consistency is reached (I cooked it about 10 minuets longer). Top with bacon, parsley and green onion.
Serves 4-6. Adapted from Cottage Life.