At some point in September or October, as the muggy days of summer fade into the cool rainy days of fall, I find myself craving a nice bowl of soup.
For the first soup of the season I looked to a favorite that I discovered last year – Bacon-Parmesan Cauliflower Soup. My friend Alisa swears by it, and I adapted my version from her recipe.
As with most of my favorite recipes, none of the measurements need to be exact – feel free to make additions or substitutions to suit your taste!
Bacon-Parmesan Cauliflower Soup
- 4 – 8 Slices bacon, cut into Lardons
- 1 Medium Onion, Diced
- 2-4 Cloves Garlic, Minced
- 2 Tbsp Sherry Vinegar
- 1 Head Cauliflower, Chopped
- 1 Quart – Chicken Stock (Low Sodium if desired)
- 1-2 stems of Fresh Thyme
- At least 1/2 Cup Good Quality Parmesan Cheese, finely grated
In a dutch oven or other heavy-bottomed pot, brown bacon until crisp. Drain off rendered fat, reserve crispy bacon bits.
Add 2 tsp. of bacon fat (or olive oil if preferred) into pot and saute the onions and garlic over medium heat until the onions are translucent but not brown. Scrape up all the browned bacon bits from the bottom of the pot as you go – this adds a nice depth of flavor to the soup.
Stir in sherry vinegar and thyme, and then add the cauliflower, 1/2 the crispy reserved bacon bits and all the stock. Bring liquid to a boil, reduce to a simmer, then cover and cook until the cauliflower is very soft (approx. 15 minutes).
Remove pot from heat, retrieve the thyme stems from the broth, and puree mixture with an immersion blender. You can also puree the soup in a blender or food processor but you will need to do this in batches and return to the pot.
Once the soup is pureed, stir in Parmesan cheese and season to taste with salt and pepper. Serve generous bowls topped with the remainder of the crispy bacon. ENJOY!!!