Cauliflower Gouda Soup

recipe-entreeI sure wish I could take credit for coming up with this recipe idea. I was searching online for a new soup to try and came across this amazing recipe from Splendid Low-Carbing by Jennifer Eloff. Cauliflower is such a versatile vegetable – you can eat it raw with Ranch dressing, mash it like you would potatoes, or rice it for an alternative version of fried “rice.” The pureeing, along with the addition of Gouda and cream, make this a velvety, to-die-for soup. Oh, and don’t forget the bacon on top!

 

Ingredients

8 slices bacon, chopped

1 head cauliflower, cut into florets

½ onion, chopped

1 celery stalk, diced

1 carrot, peeled and diced

2 cloves garlic, chopped

3 cups chicken stock

1 cup water

1 bay leaf

1 cup Gouda cheese, grated

½ cup heavy cream

1 t Dijon mustard

Salt and pepper, to taste

 

Directions

Cook bacon pieces in skillet over medium heat until crispy. Remove bacon from skillet, leaving bacon grease in the skillet.

Add cauliflower, onion, celery, carrot, and garlic to bacon grease and cook 15 minutes. Add chicken stock, water, and bay leaf and cook until cauliflower is tender, about 20-30 minutes.

Remove bay leaf from mixture. Puree mixture with an immersion blender (or regular blender, if you don’t have the immersion type) until smooth.

Stir in cheese, cream, and mustard, continuing to stir until cheese is melted. Add salt and pepper to taste. Serve warm topped with cooked bacon pieces.

Source: Tricia Swann