October 02, 2016
Comfort Food, Dinner, Main Dish,
Soups/Stews, Pork, Pork Sausage, Dairy, Vegetables, Cauliflower, North American, Budget-Friendly, Make-Ahead, One-Bowl Does it!, Fall/Autumn, Game/Sports Day, Sunday Dinner, Winter, Stove Top, Make it from scratch, Heavy Cream, Gifts more
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"Unlike many cauliflower soup recipes; there is no cheese in this one. It is basically a broth broth based recipe; and, finished with a little cream. It is a rich, decadent, and delicious soup. Serve with crisp green salad on the side. Now, this is one pot dish - however, you will need an immersion blender or basic blender; but, even a potato masher will work, if that is all that is all you have. There are a couple of steps; but, everything is very easy. This is a great Fall or Winter soup."
Cauliflower and Potatoes ... Add 1 1/3 cups cauliflower (a mix of stems and florettes), and 2 cups (1 can) vegetable broth to a large soup pot; and, bring to a boil on medium high heat. Once it comes to a boil; reduce to medium low, and simmer covered, until tender (about 5-7 minutes). Add the potatoes; and cook another few minutes. You want the cauliflower and potatoes basically mushy and 'falling' apart.
Now, I love to use my immersion blender right in the pot. You can, always add the mixture to a basic blender too. Now, if you don't have either, use a potato masher. You want to end up with a smooth and creamy base for your soup. Once this is done; transfer to a bowl; you will add this back into the soup later.
Sausage and Base ... You can rinse the pot out; but, I don't find it necessary; just make sure to get all the pureed cauliflower and potatoes out of the pot. Just add a bit of olive oil, and bring to medium heat. Add the sausage and bacon; and, slowly render, stirring often. I try not to break up the sausage too much; I actually like it a bit 'chunky' or 'rustic.' Once the sausage is golden brown, and the bacon crisp; about 5-8 minutes. Transfer to a plate (paper plate if you have one for easy clean up) lined with a paper towel; leaving the drippings in the pot.
Vegetables ... Add the onion, garlic, dried herbs, a pinch of salt and pepper to the pot with the drippings; and, cook 3-4 minutes, stirring often on medium heat. If the pot seems dry; just add a bit more olive oil. Then, add the remaining cauliflower, mushrooms, chicken broth (both cans), 1/2 can of vegetable broth (reserve the other half of can if needed); and, bring to a light boil - then, reduce to medium low heat, cover, and simmer until almost - about 5-7 minutes.
Finish ... Add the sausage and bacon back in, along with the pureed cauliflower and potatoes; and add the heavy cream. Let it warm back up on medium heat (about 5 minutes); then season with salt and pepper if necessary. And, don't forget to remove the bay leaves. By now, the cauliflower should be tender. And, if the soup seems a bit thick; you can add the remaining 1/2 can of vegetable broth. Usually, I don't find it necessary; it is really a personal preference how thick you like it.
Serve and ENJOY! ... Personally, I like to mix the parsley in; and, add the scallions on top - again, just my favorite way to serve it. Garnish with some pumpernickel croutons, and a little cheese if you want; and, serve a side salad. Again, it is rich; but, really delicious!
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