Cold Cauliflower Soup with Bacon and Croutons

Name: Cold Cauliflower Soup with Bacon and Croutons
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 4
Cuisine: Global
Ingredients: 454 grams 10 to 12 strips thick-cut applewood-smoked bacon (about; 680 grams head cauliflower , cut into 1-inch pieces; 2 ribs celery, chopped to yield 3/4 cup; 1 Tbsp chopped fresh thyme; 2 cloves garlic, coarsely chopped; 1 teaspoons kosher salt; 4 servings Kosher salt and freshly ground pepper; 946 milliliters low-sodium chicken broth; 59 milliliters extra-virgin olive oil; 0 teaspoons freshly ground pepper, optional; 2 smalls large or shallots, thinly sliced; 227 grams 1/2 loaf sourdough bread (about , cut into 1/2-inch cubes; 3 Tbsps unsalted butter, at room temperature

You can never have too many main course recipes, so give Cold Cauliflower Soup with Bacon and Croutons a try. One portion of this dish contains roughly 30g of protein, 70g of fat, and a total of 930 calories. This recipe serves 4. This recipe covers 31% of your daily requirements of vitamins and minerals. Head to the store and pick up kosher salt, olive oil, kosher salt and pepper, and a few other things to make it today. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert. It can be enjoyed any time, but it is especially good for Autumn.

Instructions

Watch how to make this recipe.

For the croutons: Position a rack in the center of the oven and preheat the oven to 400 degrees F. Arrange the bread cubes in a single layer on a rimmed baking sheet.

Ingredients you will need

Croutons

Equipment you will use

Baking Sheet

Oven

Drizzle with the olive oil.

Ingredients you will need

Olive Oil

Sprinkle the thyme on top and season with the salt and pepper if using. Toss until coated.

Ingredients you will need

Salt And Pepper

Thyme

Bake until golden and crisp, 10 to 12 minutes. Set aside to cool.

Equipment you will use

Oven

For the bacon: On another baking sheet, arrange the bacon in a single layer.

Ingredients you will need

Bacon

Equipment you will use

Baking Sheet

Bake until browned and crisp, 15 to 17 minutes.

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Oven

Drain on paper towels. When cool enough to handle, chop into 1/2-inch pieces and set aside.

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Paper Towels

For the soup: In a large saucepan or Dutch oven, melt the butter over medium-high heat.

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Butter

Soup

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Dutch Oven

Sauce Pan

Add the celery, shallots, 1 teaspoon salt and 1/4 teaspoon pepper, and cook until soft, about 4 minutes.

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Shallot

Celery

Pepper

Salt

Add the garlic and cook until aromatic, about 30 seconds. Stir in the chicken broth, thyme and cauliflower. Bring the mixture to a boil. Reduce the heat to a simmer, cover and cook until the vegetables are tender, 20 to 25 minutes.

Ingredients you will need

Chicken Broth

Cauliflower

Vegetable

Garlic

Thyme

In batches, puree the soup in a food processor until smooth. Season with salt and pepper. Cool the soup to room temperature, then refrigerate until ready to serve, at least 2 hours.

Ingredients you will need

Salt And Pepper

Soup

Equipment you will use

Food Processor