Makes approx. 6-8 Servings
Elements:
Two pounds of CAULIFLOWER FLORETS, rinsed (That’s 2 pounds AFTER the leaves/stalk have been removed.)
Two cups of WATER
One pound of good quality BACON (Try a half pound if you want less meat.)
Three tablespoons reserved BACON GREASE from cooking the bacon
Two large RUSSET POTATOES, peeled and diced
One large ONION, diced
Three cloves of GARLIC, minced
Four SCALLIONS, rinsed and chopped, with a little set aside for garnish
Four cups of CHICKEN BROTH
One teaspoon SMOKED PAPRIKA
SALT and BLACK PEPPER to taste (Try adding a smoky finishing salt too if you have some!)
Application:
Separate 1/3 of the cauliflower. Dice and set it aside.
Steam the remaining 2/3 cauliflower florets until just tender. Place it in a blender with the water and puree.
In a pan or griddle, cook the bacon over medium heat until cooked through but not crisp. Set aside 3 tablespoons of the bacon grease, then drain the bacon on paper towels. Chop into 1/2 inch pieces.
In a large pot over medium heat, add the bacon grease, potatoes, diced cauliflower, onion, and garlic. Saute until tender. Add the chicken broth and stir to deglaze the pan, and then add the cauliflower puree, bacon, most of the green onions, and seasonings. Stir well and let simmer until heated through and/or until the liquid has reduced to the consistency you desire. Taste. Add additional salt and pepper as needed.
Ladle soup into individual bowls and garnish with reserved green onions.
Tips:
You can also crisp up a few strips of bacon to crumble and use as garnish.
If you want your soup less chunky and more thick ‘n’ creamy, try steaming one potato separately and pureeing that as well with some of the chicken broth. Add it to the large pot at the same time as the cauliflower puree.
