Cauliflower and Leek Soup with Crispy Bacon

Name: Cauliflower and Leek Soup with Crispy Bacon
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 4 slices bacon, chopped; 1 Tbsp butter; 1 head cauliflower, separated into florets; 907 grams carton reduced-sodium chicken broth (4 cups); 3 large cloves garlic, crushed; 1 teaspoons herbes de Provence; 2 leeks, chopped (white and light green parts only); 2 Tbsps olive oil; 0 teaspoons freshly ground pepper; 1 teaspoons salt; 1 large shallot, chopped

Cauliflower and Leek Soup with Crispy Bacon is a gluten free and primal soup. One portion of this dish contains about 8g of protein, 20g of fat, and a total of 262 calories. This recipe serves 4. It can be enjoyed any time, but it is especially good for Autumn. If you have shallot, butter, olive oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

In large saucepan or Dutch oven, heat oil over medium heat.

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Cooking Oil

Equipment you will use

Dutch Oven

Sauce Pan

Add leeks, garlic and shallot. Cook 5 minutes, stirring occasionally, until leeks and shallot are softened but not browned.

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Shallot

Garlic

Leek

Add cauliflower, broth and herbes de Provence. Cover; cook until cauliflower is tender, about 20 minutes.

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Herbes De Provence

Cauliflower

Broth

Meanwhile, in 10-inch skillet, cook bacon until crisp.

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Bacon

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Frying Pan

Drain on paper towels; set aside.

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Paper Towels

Remove soup from heat; using blender or handheld immersion blender, puree soup until smooth. If using regular blender, return soup to saucepan. If using immersion blender, return saucepan to heat.

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Soup