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Cold Cauliflower Soup |
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| Ingredients: |
6 strips bacon (about 1/2 pound)
3 tablespoons EVOO
2 ribs celery, chopped to yield 3/4 cup
1 large shallots, thinly sliced
2 cloves garlic, coarsely chopped
Kosher salt and freshly ground pepper
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4 cups low-sodium chicken broth
1 tablespoon chopped fresh thyme
1 head cauliflower (1 1/2 pounds), cut into 1-inch pieces (florets only)
1 Tablespoon Better-Than-Bouillon Chicken
1/2 cup 1/2 & 1/2
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| Procedures: |
On a baking sheet, arrange the bacon in a single layer. Bake until browned and crisp, 15 to 17 minutes. Drain on paper towels. When cool enough to handle, chop into 1/2-inch pieces and set aside.
In a large saucepan or Dutch oven, heat the EVOO over medium-high heat. Add the celery, shallots, 1 teaspoon salt and 1/4 teaspoon pepper, and cook until soft, about 4 minutes. Add the garlic and cook until aromatic, about 30 seconds. Stir in the chicken broth, thyme and cauliflower. Bring the mixture to a boil. Reduce the heat to a simmer, cover and cook until the vegetables are tender, 40 to 55 minutes.
In batches, puree the soup with an immersion blender until smooth. Season with Better-Than-Bouillon chicken and add the 1/2 & 1/2. Cool the soup to room temperature, then refrigerate until ready to serve, at least 2 hours.
Ladle the chilled soup into bowls and garnish with the bacon.
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| Notes: |
2026-06-07: Excellent
2026-06-05: Added to our cookbook.
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06/07/2026
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