Prep 10 mins
Cook 30 mins
From Every Day with Rachel Ray, October 2006. I like this recipe because it doesn't have milk, cream or flour. It is simple and can be used as a base recipe for other variations.UPDATE: 10/16/2008: I sauteed 3oz Spanish chorizo, chopped and 3/4 cup Panko bread crumbs. Which made them nice and crispy, and infuses them with a spicy flavor. I omitted the bacon and didn't use the bread. After you have ladled the soup, sprinkle with the chorizo bread crumbe and serve at once - if not they get soggy. Enjoy, they are good.
- 4 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 1 (2 1/2 lb) cauliflower
- 5 cups chicken broth or 5 cups vegetable broth
- 4 slices bacon, strips cut in half
- 1⁄2 loaf Italian bread
- 1⁄2 cup shredded monterey jack cheese
- salt, to taste (optional)
- fresh ground black pepper, to taste (optional)
- finely chopped fresh parsley (garnish) (optional)
- Melt the butter in a soup pot over medium heat. Add the onion and cauliflower and cook stirring occasionally, until the onion is softened but not browned, about 10 minutes.
- Add the chicken broth or the vegetable broth and bring to a boil. Reduce the heat and simmer until the cauliflower is softened, about 20 minutes.
- Meanwhile, in a nonstick skillet over medium heat, cook the bacon until crisp; drain on paper towel lined plate. (Do not clean the skillet.).
- Cut the bread on the diagonal into four 1" thick slices. Place the bread in the skillet and cook until golden on the bottom, 1-2 minutes.
- Flip and top each slice with 2 pieces of bacon and a handful of cheese. Cover until the cheese melts, about 1 minute.
- Puree the soup in batches in a blender until smooth. Season to taste with salt and pepper, if needed.
- Sprinkle with parsley and serve with the bacon toasts.