Creamy Cauliflower Soup with Bacon

There is only one word for this soup, yum!  I have a new cookbook, Weeknights with Giada and this is my first venture.  There is another factor that could be contributing to my Yum factor, the bacon.  I got this at a special outlet store in the Factory in Lebanon.  It is called Early’s dry cured hickory smoked bacon.  We tried this bacon for breakfast and I found it too salty and strong, so I was just going to use it up in this soup.  I believe that the very things I objected to at breakfast contributed to this soup.  They mail order; goggle Early’s Honey Stand, Springhill, TN.  The soup  serves 4, but as usual, it is gone. 

Ingredients:

10-12 strips (about 1#) thick-cut applewood smoked bacon (see above)

3 T unsalted butter

1 large or 2 small shallots, thinly sliced

2 celery ribs, chopped

Kosher salt and freshly ground black pepper

2 garlic cloves, chopped

1 (1.5 #) head cauliflower, cut into 1” pieces

1 T chopped fresh thyme leaves or 1 t dried

4 C low-sodium chicken broth (I used Wolfgang Puck roasted chicken stock)

8 oz. store-bought plain croutons (Marcy’s Gourmet garlic and parsley croutons from Costco)

Directions:

1.      Place and oven rack in the center of the oven.  Preheat the oven to 400 degrees. 

2.      Arrange the bacon in a single layer on a rimmed baking sheet.  I cover the bottom with non-stick aluminum foil for easier cleanup.  Bake for 15-17 minutes, until brown and crispy.  Drain the bacon on paper towels, or I use cheap paper plates.  When cool enough to handle, chop into 1/2 “pieces.

3.      In a large saucepan with high sides, melt the butter over medium-high heat.  Add the shallots, celery, 1 t salt, and ¼ t pepper.  Cook until soft, about 4 minutes. 

4.      Add the garlic and cook until aromatic, about 30 seconds. 

5.      Stir in the cauliflower, thyme, and broth and bring to a boil.  Reduce the heat so that the mixture simmers, cover the pan and cook until the vegetables are tender, 20-25 minutes. 

6.      Using an immersion blender, blend the soup until smooth.  (This is why you need a pan that is deep, to avoid it blowing all over.)

7.      Ladle the soup into bowls and garnish with the bacon and croutons.