And then it’s time for the elixir of life– heavy cream!
But that’s not all. Top the whole thing with scallions, the highest quality bacon you can find, and sour cream… or if you’re like me, you might prefer the sinfully tasty creme fraiche.
This soup also freezes really well, in case you want to reward yourself with a little future surprise!
I love this super easy to make soup. It almost tastes like a loaded baked potato but it’s low carb, keto friendly and gluten free thanks to its base-- cauliflower. I love the toppings, which give it crunch and heartiness. This is not just an appetizer soup. You will make a meal out of it!
Cook the bacon in a large pot over medium-high turning often until it’s crisp, about 10 minutes. Transfer it to a plate lined with paper towels to drain and cover it up. Leave the bacon drippings in the pot.
Add the onion, shallots and celery to the bacon drippings and cook over medium-high. Saute for about 5 minutes. Add the cauliflower, salt, and pepper and continue cooking for another 2 minutes. Add chicken stock, and bring to a boil. Reduce the heat to medium. Cover and cook until the cauliflower is tender, about 10 to 15 minutes. Uncover and let it cool for a few minutes.
Transfer the vegetables in the pot to a blender. Do this in batches. Be sure to remove the center piece of the blender lid so it allows the steam to escape. After you secure the lid on the blender, place a towel over the opening. Process for 30 seconds, return the soup to the pot and begin to blend the next batch. When it’s all blended turn on the heat to medium low. Stir in the cream and when it’s blended add one cup of the cheese stirring it as it melts. Remove from heat. Top each serving with sour cream, scallions, bacon, and the remaining cheese.
Larrazabal on
I’ll make it tonight