Cheesy Cauliflower Soup

serves 6     multiply recipehalfone and a halfdoubletriplequadruplequintuple     1 bacon     3 bacon     5 bacon     7 bacon     9 bacon     10 bacon     11 bacon     13 bacon     14 bacon     15 bacon     17 bacon     18 bacon     19 bacon

• Ingredients
• 4 bacon
• 1 onion
• 1 cauliflower
• pepper
• vegetable broth
• butter
• flour
• milk
• heavy cream
• cheddar
• parsley
• salt
• Recipe
• If using bacon, fry the bacon pieces over medium-high heat in a large pot until crisp. Remove the bits from the pan and drain on a paper towel. Pour off the grease and return the pan to stove, leaving the bacon bits to the side. In the same pot, add onions and cook over medium-high heat for 3-4 minutes. Stir in cauliflower and black pepper, and cook for another 3-4 minutes, until the cauliflower starts turning golden brown. Pour in broth, stir, and reduce the heat to simmer. Cook for 15 minutes. After that time, you can use an immersion blender to puree slightly or all the way if you prefer. In a separate saucepan or skillet, melt the butter. Sprinkle in the flour and whisk to form a paste. Pour in the milk, then continue cooking until it becomes thick. Remove from the heat and stir in the cream (if using). Pour the white sauce into the soup. Turn the heat to medium-high and bring back to a boil for 3-5 minutes. Reduce the heat to low and stir in the cheese until fully melted. Stir in the parsley. Taste and adjust seasonings. Serve with a little extra cheese, a sprinkle of bacon, and a sprinkle of parsley.
• 4 bacon, slices, crumbled (optional)
• 1 onion, finely diced
• 1 cauliflower, head, broken into small florets
• ¹/₂ tsp pepper
• 8 cups vegetable broth, (or chicken broth)
• 4 tbsps butter (56g)
• ¹/₄ cup flour (32g)
• 2 cups milk (480g)
• 1 cup heavy cream, (or more milk)
• 3 cups cheddar (336g), grated
• 2 tbsps parsley, minced
• ¹/₄ tsp salt, to taste