Loaded Creamy Cauliflower Soup

Loaded Creamy Cauliflower Soup

1/2 pound bacon, cut crosswise into 1/2-inch pieces

1 medium onion, chopped

1 clove garlic minced

1 medium (2 1/2 pound) cauliflower, cored and chopped into florets

2 cups chicken stock or broth

6 oz. cream cheese, cut into 6 pieces

1/4 cup heavy cream

2 tablespoons chopped fresh chives, divided

salt and freshly ground black pepper, to taste

3/4 cup shredded cheddar cheese

Instructions

In a large saucepan over medium heat, cook bacon pieces until crisp. Using a slotted spoon, remove bacon to a paper-towel-lined plate and set aside. Pour off bacon drippings, reserving 2 tablespoons in the pan (if you end up with less than 2 tablespoons of drippings, add enough butter to bring the total amount up to 2 tablespoons).

Add chopped onion to saucepan and cook, stirring occasionally, over medium-low heat until caramelized about 10 minutes. Then add garlic & soften about 1-2minutes. Turn up the heat, add cauliflower and chicken stock and stir, scraping up the browned bits from the bottom of the pan. When liquid comes to a boil, cover, reduce heat, and simmer until cauliflower is tender enough to mash, 15-20 minutes.

Add the cream cheese and mash and stir the cauliflower and cream cheese. Stir in the heavy cream. Purée with an immersion blender until smooth and creamy

Stir in 3/4 of the reserved bacon pieces (save the extra for garnish) and 1 tablespoon of chopped chives (save the extra for garnish). Season to taste with salt and pepper.

Serve hot soup garnished with shredded cheddar cheese, bacon pieces, and chopped chives.

9D082005-68BA-40F7-8C0D-C32BAD0E3D24Applewood Smoked Ham & Chedder Biscuts –

By Michelle Brinkers

Ingredients:
2 cups flour
1 tablespoon baking powder
Kosher salt
1 teaspoon paprika
1 teaspoon onion powder
1 cup Buttermilk
1/2 cup butter, melted
8 slices applewood smoked ham (medium thickness) cooked until slightly crispy
1 cup shredded Cheddar cheese
1 egg
DIRECTIONS:
Heat the oven to 425 degrees F.
In a large bowl add the flour, baking powder, 1 teaspoon of salt, paprika, and onion powder. Mix to blend then make a well in the center of the bowl and add the buttermilk, butter,ham and cheese. Mix gently with a wooden spoon. The dough will be wet and sticky. Using a 1/4 cup measure or ice cream scoop, portion the batter onto a baking sheet, leaving an inch or so around each biscuit.
In a small bowl, beat the egg with a splash of water and then brush this mixture on the top of each biscuit. Bake in the oven until the biscuits are golden brown and a toothpick inserted in the center of one comes out clean, 20 to 22 minutes.

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