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Creamy Cauliflower and Bacon Soup Recipe

Creamy Cauliflower and Bacon Soup Recipe

“This is such a rich dish, you don’t need to serve a lot with it. For a simple garnish instead of the bacon, I add a drop of hot sauce to the top and drag a butter knife through it.” Mildred Caruso - Brighton, Tennessee
TOTAL TIME: Prep: 15 min. Cook: 30 min. YIELD:4 servings

Ingredients

  • 1 medium head cauliflower (2 pounds), cut into florets
  • 2 cups half-and-half cream, divided
  • 1/2 cup shredded Asiago cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/8 teaspoon pepper
  • 1/2 to 1 cup water
  • 4 bacon strips, cooked and crumbled

Directions

  • 1. Place cauliflower in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 8-10 minutes or until tender. Cool slightly.
  • 2. Place cauliflower and 1/2 cup cream in a food processor; cover and process until pureed. Transfer to a large saucepan.
  • 3. Stir in the cheese, salt, nutmeg, pepper and remaining cream. Add enough water to reach desired consistency; heat through. Sprinkle each serving with bacon. Yield: 4 servings.

Nutritional Facts

1 cup: 303 calories, 19g fat (11g saturated fat), 79mg cholesterol, 605mg sodium, 17g carbohydrate (10g sugars, 6g fiber), 15g protein

Reviews for Creamy Cauliflower and Bacon Soup

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MY REVIEW
Reviewed Oct. 12, 2010

"When I first printed out this recipe it was a 5 star. That is why I thought I would make it. Now it has much lower stars.

This is soooo nasty. My dog would not even eat it. I tried to add more ingredients etc, then I thought, why waste ingredients to try and improve. There is no improving it"

MY REVIEW
Reviewed Oct. 7, 2010

"This soup is very bland. I had to use 3/4 cup of asiago, more salt, hot sauce and the bacon. Maybe it needs heavy cream and something else. I wouldn't make it again. Too much money on cauliflower and asiago cheese to use in the soup."

MY REVIEW
Reviewed Oct. 7, 2010

"I would only make this recipe again using the other reviewer's ideas. When I saw this had 100% would make again rating (even though there was only one review) I thought I would give it a try since it seemed so simple. This time simple = bland. Definately chicken stock, no nutmeg (that is meant for squash/carrot soups), and herbs for sure. Bacon did lend a little flavor only because I cooked 1/2 package and mixed it right in. Regardless, it was soothing to have after work and was fast to make which was a bonus. Now just have to stream line the additional steps and it should turn out much better."

MY REVIEW
Reviewed Oct. 7, 2010

"It looks like I'm in the minority here but I really enjoyed this. I used a little less half & half, some chicken broth, and a bit of extra seasoning."

MY REVIEW
Reviewed Oct. 6, 2010

"A waste of ingredients as far as I am concerned. Too rich, not really creamy, and needed more cheese just to be edible."

MY REVIEW
Reviewed Oct. 6, 2010

"Not sure what I did wrong, but this recipe just did not work for us at all. Very bland & tasteless, but the texture was not appealing, although I followed the directions carefully. All other recipes I've tried have been wonderful... unfortunately this one was a flop."

MY REVIEW
Reviewed Oct. 6, 2010

"I love any soup made with cauliflower, so of course this caught my eye. I also liked the idea of using a drop or two of hot sauce on the top, so I tried it, delicious, then I added the bacon on top of that with a few green onion tops for color... WOW! My family loved it. I thought I had died and gone to heaven. This is definetly a keeper."

MY REVIEW
Reviewed Oct. 5, 2010

"As it stands this is how I can rate this recipe. It implies that there will actually be a flavor of bacon. It's use here is nothing more than a garnish like you would use parsley. I make a similar soup but saute the bacon with onions and celery then add chopped cauliflower, not florets. It's easier to puree. Just sweat the stuff. If you want to brown it that's your choice (makes it sweeter). Add 2 cups chicken broth and 1/2 cup heavy cream (or fat content of your choice). Bring to a simmer and cook to mush then puree. Seasonings are your choice but as I despise nutmeg I won't use it. I use salt, pepper and a touch of dried thyme. Using Asiago cheese is a very good idea. It brings an additional depth to the flavors. Overall a good idea but lacking in the final product. As the recipe stands i wouldn't make it again. Too many dishes to wash and too bland"

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