Creamy Cauliflower Soup with Bacon and Garlic
This is a super easy winter soup, and the only fat used in it is a little bacon fat… so its hard to go wrong!
- 6 oz uncooked bacon, chopped into 2 inch pieces
- 1 large head cauliflower, trimmed into florets
- 1/2 large white onion, or one small onion chopped
- 1 rib of celery, chopped
- 1 quart stock, vegetable or chicken
- 3 cloves garlic, peeled and ends trimmed
- 2 sprigs fresh thyme, more to garnish (optional)
- 1 bay leaf
- kosher salt
- fresh ground black pepper
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In a heavy bottomed stock pot cook bacon over medium heat until fat is rendered out and the bacon is crispy but not burnt.
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When the bacon is done remove it and let it strain on paper towels. Set aside but do not discard all of the fat. Leave 1 Tbsp of the bacon fat in the bottom of the pot. (If there are burned bits, remove all the fat and clean the pan. Dry and return the pot to the stove then add 1 Tbsp of the fat back in).
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Over medium-high heat, heat the bacon fat and then add the onion, celery and cauliflower. Cook for about 10 minutes stirring frequently until the onion is translucent and fragrant.
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Pour in the stock, and use wooden spoon to remove any bits from the bottom of the pot. Add garlic, bay leaf and thyme leaves (just the leaves not the stem). Bring to a boil and then reduce to low, cover, and simmer for 25 minutes or so until the cauliflower is super soft.
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Remove the bay leaf and working in two or three batches blend the soup until lightened in color and totally smooth. I use my vitamix for this which achieves a nice emulsified soup that is totally smooth, but another high powered blender would also work.
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Return soup to the pot and heat up again if necessary. Add more stock if it is too loose, or heat for a bit stirring often to thicken a little more. Season generously with salt and pepper.
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Garnish with bacon and extra thyme sprigs if you desire.
