Creamy Cauliflower Soup with Crispy Bacon
Difficulty Moderate
Cuisine American
Diets Keto, Omnivore, Gluten-Free
Yield 4 Servings
Source Prompt
Nutrition Facts
Creamy Cauliflower Soup with Crispy Bacon
A moderate American dish perfect for keto and omnivore and gluten-free diets. Using fresh ingredients from your pantry, customized by our World Class AI Chef.
Nutrition Facts
Cooking Steps
Each component prepared separately.
Cauliflower Soup
Ingredientssubstitutes
Cauliflower Soup
cauliflower
-
800g
onion
-
150g
garlic
-
15g
butter
-
30g
Chicken Bouillon Cube
-
2pcs
heavy cream
-
100ml
chives
-
10g
ground black pepper
-
1tsp
table salt
-
0.5tsp
Cauliflower Soup Instructions
Prep
1. Chop the cauliflower into small florets. Finely dice the onion and mince the garlic cloves. Finely snip the chives.
Cook
2. In a large heavy-bottomed pot, melt the butter over medium heat. Sauté the onions until translucent, about 5 minutes.
3. Add the garlic and cauliflower florets to the pot. Stir to coat the vegetables in butter.
4. Crumble in the bouillon cubes and add 800ml of water. Bring to a boil, then reduce heat and simmer for 20 minutes until cauliflower is very tender.
5. Using an immersion blender, puree the soup directly in the pot until completely smooth and velvety.
6. Stir in the heavy cream and black pepper. Taste and add salt as needed.
Serve
7. Ladle the hot soup into bowls. Top generously with the crispy bacon bits and fresh chives.
Crispy Bacon
Crispy Bacon Instructions
Prep
1. Slice the bacon into 1cm lardons. Always wash your hands and surfaces after handling raw pork.
Cook
2. Place the bacon in a cold skillet and turn the heat to medium. Cook until the fat has rendered and the bacon is crispy.
3. Use a slotted spoon to remove the bacon from the pan.
Serve
4. Drain the crispy bacon on paper towels and set aside for garnishing.
1
Slice the bacon into 1cm lardons. Always wash your hands and surfaces after handling raw pork.
2
Chop the cauliflower into small florets. Finely dice the onion and mince the garlic cloves. Finely snip the chives.
3
In a large heavy-bottomed pot, melt the butter over medium heat. Sauté the onions until translucent, about 5 minutes.
4
Place the bacon in a cold skillet and turn the heat to medium. Cook until the fat has rendered and the bacon is crispy.
5
Use a slotted spoon to remove the bacon from the pan.
6
Drain the crispy bacon on paper towels and set aside for garnishing.
7
Add the garlic and cauliflower florets to the pot. Stir to coat the vegetables in butter.
8
Crumble in the bouillon cubes and add 800ml of water. Bring to a boil, then reduce heat and simmer for 20 minutes until cauliflower is very tender.
9
Using an immersion blender, puree the soup directly in the pot until completely smooth and velvety.
10
Stir in the heavy cream and black pepper. Taste and add salt as needed.
11
Ladle the hot soup into bowls. Top generously with the crispy bacon bits and fresh chives.
1
Slice the bacon into 1cm lardons. Always wash your hands and surfaces after handling raw pork.
2
Chop the cauliflower into small florets. Finely dice the onion and mince the garlic cloves. Finely snip the chives.
3
In a large heavy-bottomed pot, melt the butter over medium heat. Sauté the onions until translucent, about 5 minutes.
4
Place the bacon in a cold skillet and turn the heat to medium. Cook until the fat has rendered and the bacon is crispy.
5
Use a slotted spoon to remove the bacon from the pan.
6
Drain the crispy bacon on paper towels and set aside for garnishing.
7
Add the garlic and cauliflower florets to the pot. Stir to coat the vegetables in butter.
8
Crumble in the bouillon cubes and add 800ml of water. Bring to a boil, then reduce heat and simmer for 20 minutes until cauliflower is very tender.
9
Using an immersion blender, puree the soup directly in the pot until completely smooth and velvety.
10
Stir in the heavy cream and black pepper. Taste and add salt as needed.
11
Ladle the hot soup into bowls. Top generously with the crispy bacon bits and fresh chives.
Crispy Bacon
Slice the bacon into 1cm lardons. Always wash your hands and surfaces after handling raw pork.
Cauliflower Soup
Chop the cauliflower into small florets. Finely dice the onion and mince the garlic cloves. Finely snip the chives.
In a large heavy-bottomed pot, melt the butter over medium heat. Sauté the onions until translucent, about 5 minutes.
Crispy Bacon
Place the bacon in a cold skillet and turn the heat to medium. Cook until the fat has rendered and the bacon is crispy.
Use a slotted spoon to remove the bacon from the pan.
Drain the crispy bacon on paper towels and set aside for garnishing.
Cauliflower Soup
Add the garlic and cauliflower florets to the pot. Stir to coat the vegetables in butter.
Crumble in the bouillon cubes and add 800ml of water. Bring to a boil, then reduce heat and simmer for 20 minutes until cauliflower is very tender.
Using an immersion blender, puree the soup directly in the pot until completely smooth and velvety.
Stir in the heavy cream and black pepper. Taste and add salt as needed.
Ladle the hot soup into bowls. Top generously with the crispy bacon bits and fresh chives.
Crispy Bacon
Slice the bacon into 1cm lardons. Always wash your hands and surfaces after handling raw pork.
Cauliflower Soup
Chop the cauliflower into small florets. Finely dice the onion and mince the garlic cloves. Finely snip the chives.
In a large heavy-bottomed pot, melt the butter over medium heat. Sauté the onions until translucent, about 5 minutes.
Crispy Bacon
Place the bacon in a cold skillet and turn the heat to medium. Cook until the fat has rendered and the bacon is crispy.
Use a slotted spoon to remove the bacon from the pan.
Drain the crispy bacon on paper towels and set aside for garnishing.
Cauliflower Soup
Add the garlic and cauliflower florets to the pot. Stir to coat the vegetables in butter.
Crumble in the bouillon cubes and add 800ml of water. Bring to a boil, then reduce heat and simmer for 20 minutes until cauliflower is very tender.
Using an immersion blender, puree the soup directly in the pot until completely smooth and velvety.
Stir in the heavy cream and black pepper. Taste and add salt as needed.
Ladle the hot soup into bowls. Top generously with the crispy bacon bits and fresh chives.
Explore the Flavor Galaxy
Ingredient Substitutes
Can't find an ingredient? Here are smart swaps.
Instead of
bacon
pork bone-in neck steaks
pork diced shoulder
pork filet mignon
Instead of
cauliflower
bok choy
broccoli
brussels sprouts
Instead of
onion
fennel bulbs
garlic
leeks
Instead of
garlic
fennel bulbs
leeks
onion
Instead of
butter
bacon fat
chicken fat (schmaltz)
duck fat
Instead of
Chicken Bouillon Cube
Beef Stock, Cube
beurre blanc
cocktail sauce
Instead of
heavy cream
sour cream
crème fraîche
half and half
Instead of
chives
basil
cilantro
dill
Instead of
ground black pepper
Cayenne Pepper
Chili Flakes
Chili Powder
Instead of
table salt
flake salt
garlic salt
himalayan pink salt