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Old Sat, Dec-05-20, 06:45
Kristine's Avatar
Kristine Kristine is offline
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Posts: 23,141
Plan: Primal/P:E
Stats: 171/155/155 Female 5'7"
Progress: 100%
Location: Southern Ontario, Canada
Default Cauliflower Bacon Soup

If you've ever had potato bacon soup, particularly at a Certain Canadian Donut Chain, you'll probably enjoy a homemade LC version substituting cauliflower.

I don't use a precise recipe, but I've made it several different ways and it turns out very well.

2-3 Tbsp bacon grease
6-10 slices cooked bacon, chopped
1 sm onion, diced
1-2 stalks celery, diced
1 small carrot, diced
1 small head cauliflower chopped fairly small, or several cups frozen
2-3 cups chicken broth
Heavy cream as desired, optional

- Heat your bacon grease in your soup pot.
- Gently cook onion, celery and carrot until onion is translucent.
- Add chicken broth and cauliflower, bring to a simmer. I like to put a lid half way on to make sure that if there's cauliflower sticking up, it gets steamed. Simmer until the cauliflower and carrots are soft, stirring occasionally.
- Using a slotted spoon, remove most of the cauliflower to a container or blender to puree, leaving some nice cauliflower bits in the soup if desired. I use an immersion blender. Don't worry about it if you end up mashing some of the other veggies, too. I like to add some broth from the pot to the puree to make it really smooth.
- Add the puree back into the soup, bring back to a simmer, and adjust for thickness. You can add more chicken broth or some water, or keep simmering if you made it too watery.
- You're just about done: add heavy cream if desired (though it's delicious if you want/need a dairy-free version), stir and reduce if you want to add LOTS of HWC and make it really decadent, and then your bacon crumbles. Heat through. We like it with a bit of salt (if the bacon didn't make it salty enough) and lots of fresh ground pepper. It's also nice topped with shredded cheddar. Sour cream would probably be nice, too. I love this with a coconut flour cheese tea biscuit or a chaffle for dunking.

- If using fresh cauliflower, I like to use the core. It gets pureed.
- No, I don't know the nutrition breakdown, because I wing it and rarely make it the same way twice. I think this would be a fine induction dish if you carefully measure out to your limits.
- I vary the amount of bacon and grease depending on the brand and saltiness of the bacon.
- I've done this with those pre-packaged/pre-cooked bacon bits, and it came out nicely.

I work at that Certain Canadian Donut Chain, and I want to check the ingredients on the package and maybe come back and edit this. I want to see if there's garlic in it. It doesn't taste garlicky to me. (Not that I'd indulge in potato bacon soup. Okay, maybe an espresso cup of it here and there. )

Last edited by Kristine : Sat, Dec-05-20 at 07:40.
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