It’s been a while since I’ve posted a recipe; I’m in a cooking rut these days and only cook meals that I know by heart.  (Sorry, honey…)  In the cooler months, I really enjoy making soups and stews and other one-pot-recipes, as it’s easy to achieve a delicious, satisfying meal without committing a lot of time or consuming thousands of calories.  This cauliflower soup sounds bland, but the husband proclaimed that it was the best thing I’d cooked in ages. (Not sure if I agree…. was it the only thing I’ve cooked in ages?…)  Anyway, it was tasty and it should be in your winter rotation.

|Creamy Cauliflower Soup| (serves 4)

• 3 tablespoons unsalted butter (or olive oil if you are cleansing, allergic to dairy, etc.)
• 2 ribs of celery, chopped
• 2 shallots
• 2 cloves of garlic
• 4 cups low sodium chicken broth
• 1 heaping tablespoon fresh chopped thyme
• 1 head cauliflower, cut into 1-inch pieces
• 1 lb. uncured applewood smoked bacon (If you don’t eat bacon, but want extra flavor, try truffle oil)
• 1 handful store-bought croutons or 1 loaf of sourdough bread (optional)

For the soup: In a large saucepan or Dutch oven, melt the butter over medium-high heat. Add the celery, shallots, 1 teaspoon salt and 1/4 teaspoon pepper, and cook until soft, about 4 minutes. Add the garlic and cook until aromatic, about 30 seconds. Stir in the chicken broth, thyme and cauliflower. Bring the mixture to a boil. Reduce the heat to a simmer, cover and cook until the vegetables are tender, 20 to 25 minutes.  Blend until smooth with an immersion blender.

For the bacon: On a baking sheet, arrange the bacon in a single layer. Bake until browned and crisp, 15 to 17 minutes. Drain on paper towels. When cool enough to handle, chop into 1/2-inch pieces and set aside.

Ladle soup into bowls and garnish with chopped bacon and croutons.  Serve immediately.

*Note: don’t add bacon to soup until it is ready to serve.  Otherwise, you will end up with soggy bacon, bleh.

Happy weekend!

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