The real truth is –it’s not really soup weather here yet in So. California– but I’m tired of waiting and it’s the end of October for Pete’s sake!! So we’re eating soup. I love making a big pot and having lunch leftovers to take to school. So here’s to soup– even when its 85 degrees outside!
4 slices bacon, cut into bits
3 tab. butter
1 onion, minced
2 carrots, cut into chunks
3 cloves garlic
1 head cauliflower, cut into nice chunks
1/3 cup flour
4 cups chicken broth
2 cups whole milk
salt & freshly ground pepper to taste
garnish–the bacon, green onion, shredded cheddar
Cut the bacon into small bits and drop it into a hot soup pot to brown. When it’s crispy, remove it from the pan to drain on a paper towel.
While that’s cooking, trim the cauliflower and cut it into bite size bits.
Then after the bacon’s cooked, wipe out the pot with a paper towel and melt the butter in the bottom of the pot. Drop in the onion and cook until it starts to become translucent.
Add in the carrots, garlic and cauliflower. Cook it for 4 or 5 minutes more until they are softened.
Sitr the flour into the pot to coat all the vegetables. Then slowly pour in the chicken broth and the milk, stirring to help it all thicken. Season the pot with salt and pepper to taste.
And let it all simmer on low heat until the cauliflower and carrots are tender, about 10 minutes more.
Spoon the hot soup into bowls and garnish it with the cheddar, bacon and sliced green onions. Hearty and hot!!