CHEESY CAULIFLOWER SOUP

Ingredients

• 2 tablespoon olive oil
• 1 medium onion chopped
• 2 ribs celery chopped
• 2 carrots peeled and sliced
• 2 cloves garlic minced
• 6 cups low sodium rooster broth or vegetable broth
• 1 small head cauliflower finely chopped major stem removed
• 3 slices bacon chopped
• 2 tablespoons butter
• ⅔ cup panko bread crumbs
• 4 tablespoons all cause flour
• 3 cup finely shredded sharp cheddar cheese
• ½ teaspoon Cajun seasoning
• Kosher salt and black pepper to taste
• ½ cup whipping cream
• ½ teaspoon dried parsley or chives

Instructions

Heat the oil in a Dutch oven or giant stockpot over medium heat. Add the onions, celery, and carrots. Cook till the onions and celery are soft, about 7-10 minutes. Reduce the warmness and add the garlic. Cook for 1 minute, stirring constantly.
Add the rooster broth and cauliflower. Bring to a low boil and cook dinner till the cauliflower is fork tender, about 15 minutes.
Meanwhile, in a small skillet over medium heat, prepare dinner the bacon till crispy. Add the butter to the skillet with the bacon and any residual bacon fat. Once melted, add the bread crumbs and proceed cooking till browned, stirring very frequently. Set aside.
Remove 1 cup of warm broth from the soup. Whisk collectively with the flour. Whisk it into the soup and proceed cooking till it has barely thickened. Reduce the warmness to low. Whisk in the shredded cheese 1 cup at a time stirring to melt. If a thicker consistency is desired, use an immersion blender or stand blender to puree a element of the soup. Be certain to do away with the middle cap on the stand blender for the steam to release.
Stir in the Cajun seasoning. Season to style with salt and pepper. Remove from the heat. Stir in the cream and pinnacle with sparkling or dried parsley or chives. Spoon into bowls and pinnacle with 1-2 tablespoons bacon breadcrumb mixture.

Notes

Chop or reduce the cauliflower florets into small pieces. Avoid the essential stem of the plant as it is too tough.
Simmer the cauliflower till is fork tender. That capacity when it is pierced with a fork it glides thru with very little effort.
Use a top pleasant cheddar and use the finer facet of the field grater so the cheese melts shortly and easily.
You can use an immersion blender or stand blender to puree a component of this soup to make a thicker base. If the usage of a stand blender take away the fill cap on the lid so the steam can get away whilst blending.
Store leftovers in an hermetic container for up three days. Reheat on the stovetop or in the microwave at a decreased power.
Freeze in heavy responsibility freezer zipper luggage or sturdy freezer containers for up to three months. Defrost in the fridge overnight.

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