Cold Cauliflower Soup With Bacon And Croutons
Serves: 2
Hal Herzog
1 January 1970
Based on User reviews:
46
Spice
52
Sweetness
56
Sourness
40
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1 cup
Extra-Virgin Olive Oil1 tbsp
Thyme (chopped fresh)1 tsp
Kosher Salt2 cloves
Garlic (coarsely chopped)4 cups
Chicken Broth (low-sodium)Directions:
1
Watch how to make this recipe
2
For the croutons: Position a rack in the center of the oven and preheat the oven to 400 degrees F
3
Arrange the bread cubes in a single layer on a rimmed baking sheet
4
Drizzle with the olive oil
5
Sprinkle the thyme on top and season with the salt and pepper if using
6
Toss until coated
7
Bake until golden and crisp, 10 to 12 minutes
8
Set aside to cool
9
For the bacon: On another baking sheet, arrange the bacon in a single layer
10
Bake until browned and crisp, 15 to 17 minutes
11
Drain on paper towels
12
When cool enough to handle, chop into 1/2-inch pieces and set aside
13
For the soup: In a large saucepan or Dutch oven, melt the butter over medium-high heat
14
Add the celery, shallots, 1 teaspoon salt and 1/4 teaspoon pepper, and cook until soft, about 4 minutes
15
Add the garlic and cook until aromatic, about 30 seconds
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Stir in the chicken broth, thyme and cauliflower
17
Bring the mixture to a boil
18
Reduce the heat to a simmer, cover and cook until the vegetables are tender, 20 to 25 minutes
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In batches, puree the soup in a food processor until smooth
20
Season with salt and pepper
21
Cool the soup to room temperature, then refrigerate until ready to serve, at least 2 hours
22
Ladle the chilled soup into bowls and garnish with the croutons and bacon
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Cook's Note: The soup can also be blended using an immersion blender