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Ingedients
1 head cauliflower
2 cups chicken broth
1/2 sweet onion, chopped
4 - 5 slices bacon
1 cup dry white wine
1/2 cup heavy cream
1 Tablespoon butter
1 Tablespoon flour
1 cup grated cheddar cheese
Process
Rinse the cauliflower, core and break into florettes. Put the chicken broth into a large pot, add the cauliflower. Cover and simmer over medium low heat until the cauliflower is tender, maybe 20 minutes or so. Put the cauliflower and broth into a bowl, let it cool a bit.
Fry the bacon in the pot until crisp. Remove the slices, reserving the fat. Sweat the onion in the bacon fat for 3 - 4 minutes over medium heat. Put the cauliflower, broth, onions and their bacon fat into a blender or food processor and whirl it until somewhat smooth.
Put the cauliflower mixture back in the pot, add the wine and cream. Simmer over low heat for 15 minutes or so. Salt and pepper to taste.
Melt the butter in a small saucepan over medium heat. After it starts to foam add the flour and stir almost constantly, you don't want to scorch the roux. Once the roux is nice and bubbly, the flour well incorporated, starting to take on a hint of brown [ I know, pretty exact instructions, right? ] ladle in about a cup or so of the soup and stir. Stir well. The mixture should get quite thick fairly quickly. Whisk it into the soup.
Once the soup returns to a simmer add the cheese, stirring well to get it all melted in. Continue to simmer 10 - 15 minutes, stirring frequently.
Ladle into serving bowls. Top with a dash or two of paprika and crumbled bacon.
Makes about 6 servings.
1 head cauliflower
2 cups chicken broth
1/2 sweet onion, chopped
4 - 5 slices bacon
1 cup dry white wine
1/2 cup heavy cream
1 Tablespoon butter
1 Tablespoon flour
1 cup grated cheddar cheese
Process
Rinse the cauliflower, core and break into florettes. Put the chicken broth into a large pot, add the cauliflower. Cover and simmer over medium low heat until the cauliflower is tender, maybe 20 minutes or so. Put the cauliflower and broth into a bowl, let it cool a bit.
Fry the bacon in the pot until crisp. Remove the slices, reserving the fat. Sweat the onion in the bacon fat for 3 - 4 minutes over medium heat. Put the cauliflower, broth, onions and their bacon fat into a blender or food processor and whirl it until somewhat smooth.
Put the cauliflower mixture back in the pot, add the wine and cream. Simmer over low heat for 15 minutes or so. Salt and pepper to taste.
Melt the butter in a small saucepan over medium heat. After it starts to foam add the flour and stir almost constantly, you don't want to scorch the roux. Once the roux is nice and bubbly, the flour well incorporated, starting to take on a hint of brown [ I know, pretty exact instructions, right? ] ladle in about a cup or so of the soup and stir. Stir well. The mixture should get quite thick fairly quickly. Whisk it into the soup.
Once the soup returns to a simmer add the cheese, stirring well to get it all melted in. Continue to simmer 10 - 15 minutes, stirring frequently.
Ladle into serving bowls. Top with a dash or two of paprika and crumbled bacon.
Makes about 6 servings.
