We’ve had several cold rainy days and there’s more to come. Sounds like soup weather to me! I have a little of this and some of that in my pantry and refrigerator and I was sure I could find something that I could use to make into a tasty batch of soup for dinner. Here’s what I found:
Bacon, onions and celery. Always a good start to a batch of soup.
A small cauliflower and a few potatoes. So it seems we’re making cauliflower soup!
Toss the bacon, onion and celery in a big pot and brown them a bit. My bacon was rather lean so I needed to add a little oil to get things going.
Add in the diced cauliflower and potatoes. Give it all a good stir.
Add some broth. You could use water but broth is tastier. Be sure to scrape up all the brown bits from the bottom of the pot — that’s where the tastiness is.
Simmer for 20 to 30 minutes or until everything is all nice and soft. It just might be pretty tasty just like this but we’re not stopping yet!
Let’s puree! About half of the cooked veggies and enough of the broth to get things moving go in to the blender then….
Whirl away!!! Be sure to take the stopper out of the top and cover with a cloth to stave off any potential hot soupy disasters. If you have a stick blender you could just use that directly in the pot. I like my soup chunky so I didn’t blend it all. A little chunky or totally smooth — it’s all up to you.
Mix the blended part with the unblended part. This would be tasty just as it is. Yes, it would. But I can’t leave well enough alone some days.
There was a bit of whipping cream in the refrigerator. Cream makes everything better. Really, it does.
So there we have it: creamy, bacon-y, slightly chunky cauliflower soup. It’s what’s for dinner.
3 slices Bacon, diced
1/2 of a large Onion, dices
1 stalk Celery, diced
1 Tbl Olive Oil, optional
1 small head Cauliflower, cut in 1/2″ cubes
3 small Potatoes, cut in 1/2″ cubes
4 Cups Broth — Chicken, Veggie or even Water
1/2 Cup Whipping Cream
Salt and Pepper to taste
Heat oil, if using, over medium heat then add the bacon, onion and celery. Saute until lightly browned. Add in the cauliflower and potatoes, then the broth. Bring to a boil, cover, reduce heat and simmer for 20 to 30 minutes or until the cauliflower is very tender. Blend a portion of the soup in a blender or partially blend with an immersion blender then stir everything together well. Add in the cream and gently heat but don’t boil. Add salt and pepper to taste.
This would have been good with broccoli if I didn’t have any cauliflower. I almost used the butternut squash that I had on the counter; that would have been tasty as well.