Thursday, May 29, 2014

Cauliflower Spinach Soup

1 head cauliflower, washed, and chopped
4 cups chicken stock, preferably homemade bone stock
2 tablespoons butter
1 medium onion, coarsely chopped
3 cloves garlic, minced
1 Tablespoon lemon juice
1 teaspoon salt, or to taste
1/2 teaspoon black pepper
1 cup frozen spinach
2 carrots, diced fine
1/2 cup cream
4 - 6 slices bacon, diced and sauteed
4 - 6 green onion, sliced

1. Melt butter in a large dutch oven and add chopped onions.

2. Saute till onions are translucent.

3. Add chicken broth, chopped cauliflower, garlic, salt, pepper and lemon juice.

4. Simmer till Cauliflower is soft.

5. While soup is cooking, saute bacon till crisp and slice green onions.

6. Use a stick blender to puree the soup smooth.

7. Add carrots and spinach, cover and simmer on low till carrots are tender.

8. Add cream.

9. Taste the soup and adjust salt and pepper.

10. Garnish with bacon bits and green onions.

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