Creamy Cauliflower and Bacon Soup
“This is such a rich dish, you don’t need to serve a lot with it. For a simple garnish instead of the bacon, I add a drop of hot sauce to the top and drag a butter knife through it.†Mildred Caruso - Brighton, Tennessee
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
white meat free
gluten free
red meat free
dairy free
pescatarian
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/2 cup water
- 1/8 teaspoon pepper
- 4 bacon strips cooked and crumbled
- 1/2 cup shredded asiago cheese
- 1 medium head cauliflower (2 pounds) cut into florets
- 2 cups half-and-half cream, divided
- Carbohydrate 0.340982834535256 g
- Cholesterol 19.04 mg
- Fat 12.7085122315705 g
- Fiber 0.0655692087197915 g
- Protein 3.26780958533654 g
- Saturated Fat 4.26702220753205 g
- Serving Size 1 1 servings. (58g)
- Sodium 234.484856571515 mg
- Sugar 0.275413625815465 g
- Trans Fat 1.40851660657051 g
- Calories 130 calories
Place cauliflower in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 8-10 minutes or until tender. Cool slightly., Place cauliflower and 1/2 cup cream in a food processor; cover and process until pureed. Transfer to a large saucepan., Stir in the cheese, salt, nutmeg, pepper and remaining cream. Add enough water to reach desired consistency; heat through. Sprinkle each serving with bacon.
