Friday, October 30, 2009

Creamy Cauliflower and Bacon Soup

Snuggle up to this delicious soup on a cold day! Found it in my favorite Simple and Delicious. It was so surprisingly good- it exceeded my "cauliflower" expectations! I also added zucchini to make it stretch a little further, and I think it gave it a good texture. (I think the pureed soups are sometimes a labor of love, so why not make them last a little longer.) I think you'll like this one though. It was surprisingly filling!

Creamy Cauliflower and Bacon Soup
1 medium head cauliflower (2 lbs.) cut into florets
1-2 large zucchinis, peeled, cubed, and steamed as well
2 cups half-and-half cream, divided
1/2 cup shredded Asiago cheese (I ended up using mozzarella and Parmesan)
1/2 tsp. salt (or more)
1/2 tsp. ground nutmeg
1/8 tsp. pepper
1/2 to 1 cup water
4 bacon strips, cooked and crumbled

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. (Way too complicated- just nuke 'em in the microwave covered for about the same amount of time.)

Place cauliflower and 1/2 cup cream in a food processor; cover and process until pureed. Transfer to a large saucepan. (This is when those immersion blenders you hardly ever use really come in handy.)

Stir in the cheese, salt, nutmeg, pepper and remaining cream. Add enough water to reach desired consitency; heat through. Sprinkle each serving with bacon. (Yield 4 servings.)
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