When the gardening harvest is at the end of season, cauliflower soup is one of those staple dishes I look forward too. The weather is beginning to turn colder and creamy, hearty, warm soups become the craving.
In this soup I used a colourful purple cauliflower to add a unique color pop to the dish. You can use regular white cauliflower if you prefer. Garnish with fresh sour dough croutons and crispy bacon for added texture and a generous helping of fresh herbs.
Rustic Cauliflower Soup with Sour Dough and BaconPrint This
- 1 head of purple cauliflower
- 4 stalks of celery
- 4 green onions
- 6 cups of chicken stock
- 1 small yellow onion
- 1.5 tbsp lemon juice
- 1/2 cup of cream
- 2 tbsp olive oil
For the garnish
- 1/2 cup sour dough bread diced into 1 inch chunks
- 1/4 cup of cooked crispy bacon
- 2 tbsp fresh parsley
- In a large pot or dutch oven, heat the olive oil over medium heat. Add the yellow onion, green onion, and celery. Cook for 10 minutes while stirring frequently until the vegetables have softened and the onions are translucent.
- Add the cauliflower cut into small bit sized pieces. Stir and cook for 2 minutes.
- Add salt and pepper (approximately 1/2 tsp of each)
- Add the broth to the pot and heat to a boil. Reduce heat and have the soup simmer covered for 30 minutes.
- Once the soup has cooked, remove from heat and allow it to cool slightly. Add to a food processor in batches and blend until smooth. Return to the dutch oven/pot.
- Heat the soup over medium high, season with more salt and pepper if you wish. Add the lemon juice and cream and stir.
- Ladle into individual bowl, top with a few croutons and bacon bits, a sprinkle of fresh parsley and serve.